The Essence Smoked Mozzarella Pasta Salad Recipes

CHIPOTLE MOZZARELLA PASTA SALAD

Chipotle Mozzarella Pasta Salad image

Provided by Ree Drummond : Food Network

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

1 pound rotini or fusilli
1/2 cup mayonnaise
1/4 cup whole milk
2 to 3 tablespoons white vinegar
2 to 3 teaspoons chopped chiles in adobo sauce (from canned chipotles in adobo sauce)
Kosher salt and freshly ground black pepper
2 cups red and/or yellow grape or cherry tomatoes, halved
1 English cucumber, quartered lengthwise and chopped
12 ounces mozzarella (fresh or smoked), cut into small cubes
24 fresh basil leaves, chopped, plus extra for garnish

Steps:

Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
Transfer to a serving bowl and garnish with more basil.

SMOKED MOZZARELLA PASTA SALAD

Smoked Mozzarella Pasta Salad image

This is a favorite at picnics, barbecues or with sub sandwiches. I love the artichokes and pine nuts, they go so well in this recipe.

Provided by PalatablePastime

Categories Cheese

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 ounce) jar marinated artichoke hearts
1 (8 ounce) package rotini pasta, uncooked
1 (7 ounce) jar roasted red peppers, drained and julienned
1/2 lb smoked mozzarella cheese, cubed (may substitute smoked Gouda)
1 1/2 cups baby spinach leaves
2 1/4 ounces cans chopped green chilies, drained
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1/4 cup toasted pine nuts
1 clove garlic, minced
1/2 teaspoon black pepper

Steps:

Cook pasta according to package directions and drain.
Chop artichokes, and save the marinade in the jar.
Mix the pasta with the artichokes, roasted peppers, mozzarella, spinach, and green chilies, stirring to mix well.
In a small bowl, blend the artichoke marinade with the mayonnaise, Parmesan, pine nuts, garlic, and black pepper.
Toss with pasta mixture, until everything is evenly coated.
Chill before serving, several hours is best.

SMOKED MOZZARELLA AND PENNE SALAD

Smoked Mozzarella and Penne Salad image

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

Ingredients

1/4 cup grated parmesan cheese
1/2 cup chopped fresh parsley
1/2 cup mayonnaise
1/4 cup white wine vinegar
3 garlic cloves, minced
1 pinch cayenne pepper
salt & fresh ground pepper, to taste
1/2 lb penne pasta
2 cups packed baby spinach leaves, washed and stemmed
2 roasted red peppers, diced
1/2 lb smoked mozzarella cheese, diced

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

THE ESSENCE (SMOKED MOZZARELLA PASTA SALAD)

The Essence (Smoked Mozzarella Pasta Salad) image

Make and share this The Essence (Smoked Mozzarella Pasta Salad) recipe from Food.com.

Provided by Billy Zac

Categories Penne

Time 1h

Yield 320 serving(s)

Number Of Ingredients 12

Ingredients

20 lbs penne pasta
4 lbs fresh spinach
16 cups canned roasted red peppers
10 7/8 lbs smoked mozzarella cheese, shredded
1 gallon parmesan cheese
8 bunches fresh curly-leaf parsley
2 gallons mayonnaise
2 quarts white wine vinegar
1 cup fresh garlic, minced
4 tablespoons cayenne
10 tablespoons salt
4 tablespoons ground pepper

Steps:

Cook pasta as per package. Drain, shock, and chill.
Drain roasted red peppers and julienne.
Chop parsley.
Mix together mayonnaise, vinegar, garlic, cayenne, salt, and pepper. This is the sauce.
When pasta is fully chilled, toss with sauce and remaining ingredients.

Nutrition Facts : Calories 179.6, Fat 6, SaturatedFat 3, Cholesterol 16.9, Sodium 503.3, Carbohydrate 24.4, Fiber 3.5, Sugar 0.4, Protein 7.8

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