Description
Creamy summer pasta salad with smoked mozzarella and parmesan cheese, mixed with fresh baby spinach and a light parmesan dressing.
Ingredients
Scale
- 16 oz organic rigatoni pasta
- 9 oz roasted bell pepper strips
- 8 oz smoked mozzarella, cubed
- 2.5 oz shredded parmesan cheese
- 1 oz distilled white vinegar
- 1 pinch cayenne pepper
- 1/2 cup mayo
- 4 oz fresh baby spinach
- 3 cloves garlic, minced
- 2 tbsp dried parsley
- 1/2 tsp olive oil
- salt & pepper
Instructions
- Boil: Boil water in a large saucepan and cook rigatoni as directed.
- Wilt: Add the spinach and olive oil to a pan on medium low heat. Toss the spinach for 2-3 minutes with tongs until wilted. Set aside.
- Cool: Run cold water over noodles to help cool off the pasta.
- Whisk: Whisk together in a large bowl vinegar, garlic, parsley, cayenne pepper, salt, pepper, and mayo.
- Combine: Add rigatoni noodles, spinach, peppers, smoked mozzarella, and parmesan cheese. Toss with a large spoon until blended.
- Chill: Chill for 30 min to 1 hour, tossing every 15 minutes to blend.
Notes
Smoked mozzarella is typically found in the fine cheese section. Ensure noodles are chilled before adding the cheese to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 389 kcal
- Sugar: 3 g
- Sodium: 935 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 32 mg
Keywords: parmesan cheese, parmesan dressing, pasta, pasta salad, smoked mozzarella, summer salad