Feast your eyes on the delectable Penne and Smoked Mozzarella Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant dish combines the comforting heartiness of penne pasta with the smoky allure of mozzarella cheese, creating a harmonious balance that is both satisfying and refreshing. Alongside this star attraction, the article presents a delightful array of complementary recipes that elevate your culinary experience. Embark on a culinary journey as we explore variations of this classic salad, featuring different types of pasta, an assortment of vegetables, and a range of dressings that cater to diverse preferences.
- Penne and Smoked Mozzarella Salad: The quintessential recipe that brings together penne pasta, smoked mozzarella, cherry tomatoes, and a zesty dressing.
- Fusilli with Smoked Mozzarella and Roasted Vegetables: A vibrant twist on the classic, this recipe incorporates roasted bell peppers, zucchini, and eggplant, adding a smoky and savory dimension to the salad.
- Farfalle with Smoked Mozzarella and Pesto Dressing: The delicate bow-tie pasta is tossed with smoked mozzarella, fresh basil pesto, and pine nuts, creating a symphony of flavors that is both herbaceous and nutty.
- Rotini with Smoked Mozzarella and Sun-Dried Tomato Dressing: Experience a burst of Mediterranean flavors with sun-dried tomatoes, Kalamata olives, and a tangy dressing that complements the smoky mozzarella perfectly.
- Spaghetti with Smoked Mozzarella and Lemon-Garlic Dressing: Simplicity reigns supreme in this recipe, where spaghetti is combined with smoked mozzarella, fresh lemon zest, and a garlicky dressing for a清爽, light, and flavorful salad.
- Penne with Smoked Mozzarella and Avocado Dressing: Indulge in the creamy richness of avocado dressing paired with penne pasta, smoked mozzarella, and a sprinkling of crispy bacon, resulting in a salad that is both satisfying and indulgent.
SMOKED MOZZARELLA AND PENNE SALAD
From the Whole Foods Market Cookbook. I buy this at the deli at my local Whole Foods a lot, mostly because if I make it, I will eat it ALL. Much better to walk up to the counter and say "One small cup of the mozzarella and penne, please!" Sometimes I find that the deli combines roasted AND fresh bell peppers, a nice added texture, and I'm not sure that they don't blanch their spinach leaves very quickly, as theirs always seem slightly wilted, although it doesn't call for that here. When I make this, my husband prefers that I use some regular mozzarella along with the smoked (just his personal taste) but I like the smoked. When cutting or grating fresh mozzarella, a useful tip is to pop it in the freezer for a few minutes to firm it up a bit--it will be much more receptive to the advances of your knife when it comes out!
Provided by drbecca26
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262.4, Fat 12.8, SaturatedFat 5.1, Cholesterol 29, Sodium 339.2, Carbohydrate 27.7, Fiber 3.5, Sugar 1.3, Protein 10.2
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
- Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
- In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
- Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
- Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.
PENNE, TOMATO, AND MOZZARELLA SALAD
Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.
Provided by MARBALET
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
- Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 47.5 g, Cholesterol 21 mg, Fat 17.2 g, Fiber 3.8 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 337.2 mg, Sugar 3.2 g
PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA
Provided by Joan Lang
Categories Pasta Tomato Dinner Mozzarella Family Reunion Potluck Self Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.
WHOLE FOODS SMOKED MOZZARELLA & PENNE SALAD RECIPE - (3.5/5)
Provided by á-48473
Number Of Ingredients 13
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.
Tips:
- Use high-quality ingredients for the best flavor. Fresh, ripe tomatoes, juicy watermelon, and creamy mozzarella cheese are all essential.
- If you don't have smoked mozzarella, you can use regular mozzarella and smoke it yourself. To do this, place the mozzarella in a smoker at 225 degrees Fahrenheit for 30 minutes, or until it is slightly melted and has a smoky flavor.
- To make the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. You can also add a pinch of garlic powder or Italian seasoning for extra flavor.
- If you want a more substantial salad, add some cooked protein, such as grilled chicken, shrimp, or tofu. You can also add some roasted vegetables, such as broccoli, zucchini, or bell peppers.
- Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
This penne and smoked mozzarella salad is a delicious and refreshing summer meal. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover pasta. The combination of sweet tomatoes, juicy watermelon, creamy mozzarella, and tangy dressing is irresistible. So next time you're looking for a quick and easy salad recipe, give this one a try.
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