Smokey Mozzarella Pasta Salad

Whole Foods deli is a favorite stop when I am in the big city. I use the long drive home as an excuse grab a meal-to-go for our dinner and I like to try whatever looks wonderful. I fell hard for this great pasta salad one trip and vowed to re-create it at home. The mozzarella gives a subtle smokiness, the fresh lemon and the wine vinegar add brightness and the baby spinach adds the crunch, some roasted red peppers for flavor and color and a smidgen of Parmigiano Reggiano...because I just can't help myself! This salad is a summer staple at our house. Enjoy!

Smokey Mozzarella Pasta Salad

Serves 6 or more

1-lb penne pasta cooked al dente, drained and set aside to cool (with a couple of drops of olive oil added to prevent sticking)

Mix into the cooled pasta:

8oz. Smoked mozzarella cut into 1" cubes (smoked Gouda will work too)

14 oz. jar of roasted red peppers cut into 1" strips

1 cup grated Parmigiano Reggiano cheese

1/4 cup chopped fresh Italian parsley

1 cup (about 1/2 of a 6oz bag) of fresh baby spinach, larger pieces torn

Dressing

In a small bowl, whisk together:

1/2 cup mayonnaise

1 Tbs. lemon juice

1 Tbs. white wine or Champagne vinegar

1 tsp garlic salt

1 tsp freshly ground black pepper

1/4 tsp cayenne pepper

Gently stir dressing into the pasta mixture, adjust seasonings. Salad is best the day it is made but will keep in a covered container in the fridge for a couple of days. Enjoy!

Prep your add-in's

Gently toss pasta and veggies with the dressing

Can't have enough Parmigiano!!!

  Bon Appetit!!