Smoked Mozzarella And Penne Spinach Salad Food

SMOKED MOZZARELLA AND PENNE SPINACH SALAD

Steps:

• For the dressing, combine the Parmesan cheese, parsley, mayo, vinegar, garlic, cayenne and salt and pepper in a blender and process until the dressing is smooth. Store in the refrigerator until ready to serve. The dressing can be made up to two days ahead of time.
• To prepare the salad, cook the pasta in a large pot of salted water until just tender, al dente. Drain the pasta into a colander and run cold water over it and drain well.
• In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers and smoked mozzarella. At this point, the salad and dressing can be refrigerated for a couple of hours separately before serving.
• Toss the salad with the dressing right before serving.

SMOKED MOZZARELLA AND PENNE SALAD

Steps:

• Process the dressing ingredients in food processor or blender until smooth.
• Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
• In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
• Toss the salad with the dressing then serve.

WHOLE FOODS SMOKED MOZZARELLA & PENNE SALAD RECIPE - (3.5/5)

Steps:

• PARMESAN DRESSING: 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. SALAD: 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.

KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD

Steps:

• Cook pasta al dente.
• Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
• Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
• Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
• If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
• Refrigerate for a couple hours, but I like overnight.
• Add chopped up spinach before serving at room temperature.
• Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!

PENNE PASTA SALAD WITH SPINACH & TOMATOES

Steps:

• Mix the oil, vinegar, rosemary, thyme, garlic granules, oregano, basil and salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
• Add the tomatoes and cheeses and mix well.
• Serve warm or at room temperature.

TUBETTI WITH SUN-DRIED TOMATOES AND SMOKED MOZZARELLA

Steps:

• Cook the pasta until al dente.
• Drain and rinse.
• In a large bowl, combine the fresh tomatoes, oil, vinegar, salt, pepper, garlic and oregano.
• Add the tubetti, mozzarella, sun-dried tomatoes and basil; toss to blend.