Smoked Mozzarella Pasta Salad Recipe

Introduction

This Smoked Mozzarella Pasta Salad is a flavorful and satisfying dish perfect for warm weather gatherings. Combines smoky cheese, roasted peppers, fresh spinach, and a tangy dressing for a refreshing side or light meal.

Ingredients

• 16 oz organic rigatoni pasta
• 9 oz roasted bell pepper strips (Jeff’s Garden Brand, 3/4 of a 12 oz jar)
• 8 oz smoked mozzarella, cubed
• 2.5 oz shredded parmesan cheese
• 1 oz organic white wine vinegar
• 1 pinch cayenne pepper (or more as needed)
• 5.5 oz organic light mayo (Whole Foods 365 brand, use half of an 11.2 oz container)
• 4 oz fresh baby spinach
• 3 cloves garlic, minced
• 2 tbsp dried parsley
• Salt & pepper (optional)

Instructions

1. Step 1: Boil water in a large saucepan and cook rigatoni according to package directions until al dente.
2. Step 2: Place the fresh spinach in a colander and pour the hot pasta water over it to blanch the spinach briefly. Remove the spinach, then drain the cooked rigatoni in the same colander.
3. Step 3: Rinse the rigatoni under cold running water to cool it quickly and prevent the cheese from melting later. Set aside to drain.
4. Step 4: In a large bowl, whisk together white wine vinegar, minced garlic, dried parsley, cayenne pepper, and light mayo until well combined.
5. Step 5: Add the cooled rigatoni, blanched spinach, roasted bell pepper strips, smoked mozzarella cubes, and shredded parmesan to the bowl. Toss gently with a large spoon until all ingredients are evenly coated with the dressing.
6. Step 6: Chill the pasta salad in the refrigerator for 30 minutes to 1 hour, tossing every 15 minutes to blend the flavors. Serve chilled as a side dish with your favorite summer meal.

Tips & Variations

• Use fresh mozzarella if smoked is unavailable, then add a dash of smoked paprika for a similar flavor.
• Add chopped fresh basil or oregano for extra herbal notes.
• Include toasted pine nuts or walnuts for added crunch and texture.
• Adjust cayenne pepper to taste for mild to moderate spice.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good toss to redistribute the dressing. It can be served cold or at room temperature. Avoid freezing as the mayo-based dressing may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this salad?

Yes, other sturdy pasta shapes like penne, fusilli, or farfalle work well and hold the dressing nicely.

Is there a dairy-free version of this salad?

You can substitute the cheeses with your favorite dairy-free alternatives and use a vegan mayo to make this salad suitable for dairy-free diets.

Smoked Mozzarella Pasta Salad Recipe

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★★★★★

4.7 from 60 reviews

A flavorful and refreshing Smoked Mozzarella Pasta Salad combining rigatoni pasta with roasted bell peppers, smoked mozzarella, shredded parmesan, fresh spinach, and a zesty mayo-based dressing with white wine vinegar and garlic. Perfect as a side dish for summer meals, this salad offers a delightful balance of smoky, tangy, and fresh flavors.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 16 oz organic rigatoni pasta
• 9 oz roasted bell pepper strips (Jeff’s Garden Brand, approximately 3/4 of a 12 oz jar)
• 4 oz fresh baby spinach

Cheeses

• 8 oz smoked mozzarella, cubed
• 2.5 oz shredded parmesan cheese

Dressing

• 1 oz organic white wine vinegar
• 5.5 oz organic light mayo (Whole Foods 365 brand, about half of an 11.2 oz container)
• 3 cloves garlic, minced
• 2 tbsp dried parsley
• 1 pinch cayenne pepper, or more to taste
• Salt & pepper, optional

Instructions

1. Cook Pasta: Boil water in a large saucepan and cook rigatoni according to package directions until al dente.
2. Blanch Spinach: Place fresh baby spinach in a colander and pour the hot cooking water from the pasta over it to quickly blanch the spinach, then remove the spinach and drain the pasta in the same colander.
3. Cool Pasta: Rinse the drained pasta under cold running water to stop cooking, cool it down, and prevent the cheese from melting during mixing, while also speeding up chilling time.
4. Prepare Dressing: In a large bowl, whisk together white wine vinegar, minced garlic, dried parsley, cayenne pepper, and light mayo until smooth and well combined.
5. Combine Ingredients: Add the cooled rigatoni, blanched spinach, roasted bell pepper strips, cubed smoked mozzarella, and shredded parmesan cheese to the dressing. Toss gently with a large spoon until all ingredients are evenly coated and blended.
6. Chill and Serve: Cover and refrigerate the pasta salad for 30 minutes to 1 hour, tossing every 15 minutes to help the flavors meld. Serve chilled as a delicious side dish alongside your favorite summer meals.

Notes

• To save time, roast your own bell peppers or substitute with jarred roasted peppers as listed.
• For a spicier kick, adjust the cayenne pepper amount to taste.
• Ensure pasta is completely cooled before mixing to prevent cheese from melting unnecessarily.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• This salad pairs well with grilled chicken, fish, or as part of a vegetarian meal.

Keywords: smoked mozzarella pasta salad, rigatoni pasta salad, roasted bell pepper pasta salad, summer pasta salad, smoky cheese pasta salad, easy pasta salad recipe