Recipe: Penne and Smoked Mozzarella Salad
Serves 6 8 ounces penne pasta
1 cup Basic Mayonnaise (recipe follows) or any other all-natural mayonnaise
¼ cup water
¼ cup extra-virgin olive oil
½ cup rice vinegar
2 ounces Parmesan or other hard cheese, shredded (½ cup)
1 large clove garlic, minced
1-½ teaspoons freshly ground black pepper
½ teaspoon kosher salt
¼ teaspoon Tabasco or other hot sauce
Pinch ground cloves
1 jarred roasted red bell pepper, drained and diced
8 ounces smoked mozzarella, diced (2 cups)
5 ounces spinach leaves (about 8 cups), washed, dried and sliced into strips
1. Cook pasta 2 minutes less than the package directions indicate. (It will continue to soften as it marinates in the dressing.) Rinse with cold water, drain well and set aside.
2. In a medium bowl, whisk together mayonnaise, ¼ cup water, olive oil, vinegar, Parmesan, garlic, pepper, salt, hot sauce and cloves. Fold pasta into the dressing and refrigerate 1 hour.
3. Before serving, fold bell pepper, mozzarella and spinach into pasta. Serve chilled.
Note: This salad may be refrigerated for up to 2 days, but because the spinach tends to wilt, add it just before serving.
Copyright © 2007 The Seattle Times Company
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