Description
Creamy summer pasta salad with smoked mozzarella and parmesan cheese, mixed with fresh baby spinach and a light parmesan dressing.
Ingredients
- 16 oz organic rigatoni pasta
- 9 oz roasted bell pepper strips (about 3/4 of a 12 oz jar)
- 8 oz smoked mozzarella, cubed
- 2.5 oz shredded parmesan cheese
- 1 oz organic white wine vinegar
- 1 pinch cayenne pepper, or more as needed
- 1/2 cup mayonnaise
- 4 oz fresh baby spinach
- 3 cloves garlic, minced
- 2 tbsp dried parsley
- 1/2 tsp olive oil
- Salt and pepper to taste
Instructions
1. Boil water in a large saucepan and cook the rigatoni according to package directions.
2. In a pan over medium-low heat, add the olive oil and fresh spinach. Toss with tongs for 2–3 minutes until wilted, then set aside.
3. Drain the pasta and run cold water over the noodles to cool them down so the cheese does not melt and chilling time is reduced.
4. In a large bowl, whisk together the white wine vinegar, minced garlic, dried parsley, cayenne pepper, salt, pepper, and mayonnaise until smooth.
5. Add the cooled rigatoni, wilted spinach, roasted bell peppers, smoked mozzarella, and shredded parmesan cheese. Toss well until evenly combined.
6. Chill for 30 minutes to 1 hour, tossing every 15 minutes to blend flavors. Serve as a side dish with your favorite summer meal.
Notes
All ingredients can be found at most grocery stores; smoked mozzarella is typically located in the specialty cheese section.
For best results, fully chill the pasta before mixing to prevent the cheeses from melting.
Seasoning is optional—taste before adding extra salt or pepper.
Recipe inspired by the Whole Foods Cookbook.
Nutrition information is an estimate and may vary based on specific ingredients used.
Nutrition
- Serving Size: 1/2 cup
- Calories: 389
- Sugar: 3g
- Sodium: 935mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 32mg