Smoked Mozzarella And Penne Salad From The Whole F... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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(Great for parties, buffets, and simple dinners. Remember to fold in the fresh spinach just before serving to keep it crisp. This salad blows away the ubiquitous coleslaw of potato salads that turn up at every gathering. Read more . If you prefer, make this salad with regular mozzarella.) You may make this salad up to 2 days ahead of time; just add the spinach and dressing before serving. The pasta base keeps perfectly well for up to 3 days in the refrigerator. Ingredients:
the parmesan dressing |
1/4 cup grated parmesan cheese |
1/2 cup chopped parsley |
1/2 cup mayonnaise |
1/4 cup white wine vinegar |
3 cloves garlic, minced (1 and 1/2 tsp.) |
pinch of cayenne pepper |
salt and freshly ground pepper to taste |
the salad |
1/2 pound penne pasta |
2 cups packed baby spinach, washed and stemmed |
2 small jarred roasted red pepper, diced |
1/2 pound smoked mozzarella cheese, diced |
Directions:
1. TO PREPARE THE PARMESAN DRESSING
2. Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, cayenne pepper, and salt and pepper with a hand mixer or in the bowl of food processor or in a blender until the dressing is smooth.
3. TO PREPARE THE SALAD
4. In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta into a colander, run cold water over it or submerge it in ice water until chilled through, and drain well. IN a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, and smoked mozzarella.
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