Smoked Mozzarella Pasta Salad
I am so excited to share this smoked mozzarella pasta salad with you today. This fresh take on pasta salad is perfect for picnics, lunches, and, of course game day. And it is one of my favorites.
In honor of college football season, and my daughter’s first year at he Uiversity of South Carolina, I have decided to share game worthy recipes all month long. (Check out this awesome cold veggie cream cheese pizza. )You can enjoy these dishes from the comfort of your couch or patio (my husband just bought a ginormous tv for our [uncovered] patio!?!) while you root on your favorite team. Or, you can pack them up and take them to your tailgate party.
Wait a minute, you might be thinking . . . pasta salad at a tailgate? Heck yes! Game day is a big deal!! And the tailgate spreads include everything from pasta salad and pizza to macaroni and cheese to chicken wings and spinach dip and spanakopita. They take the food almost as seriously as the football.
And if you aren’t a football fan, no worries. This smoked mozzarella pasta salad is also perfect for lunch or a light dinner.
Why You’ll Love It:
Smoked mozzarella pasta salad is easy to make. And oh so delicious! It combines the complex, csmoky flavor of smoked mozzarella with the creamy tang of an easy Italian dressing.
This recipe uses mostly pantry staples. The only exotic ingredient is the smoked mozzarella. And I can buy it in my local grocery store, so I’m betting most bigger, better, gourmet-type grocery stores also carry it. Try Trader Joe’s or Whole Foods, if you have one nearby. If not, you can try this smoked mozzarella or this one, but I have not ordered either of these so I can’t speak to the flavor. I do, however, order cheese from Wisconsin Cheese Mart all the time and it arrives quickly and in excellenet condition.
You only need a few tools: a pot, colander, large bowl, spoon and whisk, cutting board and knife. So you won’t be doing dishes for ages.
The veggies in this smoked mozzarella pasta salad are simple: red peppers, spinach, and tomatoes. So, there’s not a ton of slicing and dicing. But the recipe is also easily customizable. Swap the red peppers for green or even roasted red pepper strips (no chopping at all). Add cucumbers or olives. It’s easy to make this salad just the way you like it.
How to Make Smoked Mozzarella Pasta Salad
To make smoked mozzarella pasta salad, begin by filling a large saucepan with water and bringing it to a boil. When the water boils, add the box of pasta, and cook as directed. I like to use a small like penne or rigatoni, but any pasta will work.
While the pasta cooks, add 6 ounces of baby spinach to a colander and when the pasta has finished cooking, pour some of the hot pasta water over the spinach to blanch it. Remove the spinach from the colander and pour the noodles into the colander to drain.
Run cold water over pasta to help cool it off. Don’t skip this step. If you add your smoked mozzarella cheese to the hot pasta it will melt. And don’t want that. You can also put the noodles in the fridge for about 10-15 minutes to cool while you prep the vegetables and dressing.
In a large bowl (big enough for the pasta), combine 2 tablesppons white wine vinegar, ¾ cup mayo, 3 cloves garlic, minced (or 2 tsp minced garlic), 1 tablespoon Italian seasoning, parsley, a dash of cayenne pepper, salt, and pepper and whisk together.
Then add the pasta, blanched spinach, 1 cup of halved grape tomatoes, 8 ounces of cubed smoked mozzarella, and 1/4 cup parmesan cheese to a large bowl. Toss with a large spoon until pasta is covered by the dressing.
Chill for 30 min to 1 hour. Store covered in the refrigrator for up to 5 days.
Enjoy!
There are lots of ways to enjoy smoked mozzarella salad. You can serve it as a side dish with burgers or grilled chicken. Or bring it to a picninc, potluck, or tailgate. This creamy pasta salad is a fan favorite and goes with just about anythhing.
Smoked mozzarella pasta salad is also substantial enough to be a light meal. I love it with a loaf of crusty bread and maybe some hot peppers and oil on the side. Preportion into small containers and have an easy grab-and-go lunch for the week.
If you can’t find smoked mozzarella, feel free to sub provolone, fresh mozzarella, or even smoked gouda. It will change the flavor profile a little bit, but it will still be delcious.
I know you’ll find lots of ways to enjoy smoked mozzarella salad.
Off we go!
P.S. Want another great tailgate recipe? Try these cream cheese stuffed peppers.
Smoked Mozzarella Pasta Salad
Equipment
- Saucepan
- Colander
- Large bowl
- Whisk
- Spoon
Ingredients
Pasta Salad
- 16 oz small pasta like penne or rigatoni, 1 box
- 6 oz. fresh baby spinach
- 1 red bell pepper, diced
- 1 cup grape tomatoes, halved
- 8 oz. smoked mozzarella, cubed
- ¼ cup shredded parmesan cheese
Dressing
- 3 tbsp white wine vinegar
- ¾ cup mayo (I use Sir Kensington's olive oil mayo or Primal Kichen, but any mayo will work)
- ½ cup Greek yogurt
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp dried Italian seasoning
- 1 pinch cayenne pepper, or more to taste
- 2 tsp honey
- salt & pepper
Instructions
- Boil water in a large saucepan and cook the box of pasta as directed.
- Add 6 ounces of baby spinach spinach to a colander and pour the hot noodle water over the spinach to blanch it. Remove the spinach from the colander and pour the noodles into the colander to drain.
- Run cold water over noodles to cool off the pasta. Don't skip this step. If you add your cheese to the hot pasta it will melt. You can also put the noodles in the fridge for 10-15 minutes to cool while you prep the vegetables and dressing.
- In a large bowl (large enough for the pasta salad), combine 3 tablesppons white wine vinegar, ¾ cup mayo, ½ cup Greek yogurt, 2 tablespoons olive oil, 3 cloves garlic, minced (or 2 tsp minced garlic), 1 tablespoon Italian seasoning, parsley, a dash of cayenne pepper, 2 teaspoons honey, salt and pepper and whisk together.
- Add rigatoni noodles, 6 ounces spinach, 1 red pepper, diced, 1 cup grape tomatoes cut in half, 8 ouncs of cubed smoked mozzarella, and 1/4 cup parmesan cheese to the bowl and toss dressing until blended.
- Chill for 30 min to 1 hour.
- Store covered in the refrigartor for up to 5 days.
Notes
This recipe can easily be customized with your favorite veggies.
Swap roasted red peppers for the fresh red peppers.
I often make this on Sunday preportion into containers, making an easy grab and go lunch. It’s one of my favorite lunches.
