Smoked Mozzarella and Penne Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
From the Whole Foods Market Cookbook. I buy this at the deli at my local Whole Foods a lot, mostly because if I make it, I will eat it ALL. Much better to walk up to the counter and say One small cup of the mozzarella and penne, please! Sometimes I find that the deli combines roasted AND fresh bell peppers, a nice added texture, and I'm not sure that they don't blanch their spinach leaves very quickly, as theirs always seem slightly wilted, although it doesn't call for that here. When I make this, my husband prefers that I use some regular mozzarella along with the smoked (just his personal taste) but I like the smoked. When cutting or grating fresh mozzarella, a useful tip is to pop it in the freezer for a few minutes to firm it up a bit-it will be much more receptive to the advances of your knife when it comes out! Ingredients:
1/4 cup grated parmesan cheese |
1/2 cup chopped fresh parsley |
1/2 cup mayonnaise |
1/4 cup white wine vinegar |
3 garlic cloves, minced |
1 pinch cayenne pepper |
salt & fresh ground pepper, to taste |
1/2 lb penne pasta |
2 cups packed baby spinach leaves, washed and stemmed |
2 roasted red peppers, diced |
1/2 lb smoked mozzarella cheese, diced |
Directions:
1. Process the dressing ingredients in food processor or blender until smooth.
2. Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
3. In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
4. Toss the salad with the dressing then serve.
|
|