Smoked Mozzarella Pasta Salad
This Smoked Mozzarella Pasta Salad has a secret ingredient: pepperoncini! This recipe is a delicious way to celebrate summer picnic season!
Servings: 6 servings
Calories: 682kcal
Ingredients
For the Pasta Salad
- 16 oz. orecchiette pasta
- 2 green peppers diced
- 3 stalks celery diced
- 1 cup pepperoncini thinly sliced
- ½ cup red onion thinly sliced
- ¼ cup roasted red peppers diced
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 7-oz. jar small green olives, drained
- 3 cups baby spinach chopped
- 12 oz. smoked mozzarella cheese cubed (see note)
For the Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup fresh parsley chopped
- ⅓ cup Parmesan cheese grated
- 2 Tbsp vinegar
- 2 Tbsp pepperoncini juice
- 1½ tsp garlic minced
- 1 tsp salt
- ½ tsp sugar
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
Instructions
- Cook pasta according to package instructions. Rinse and drain the pasta in cold water.
- Transfer pasta to a large bowl and add peppers, celery, pepperoncini, onion, red peppers, artichokes and olives. (Note: Reserve the spinach and mozzarella until later.)
- Refrigerate for 2-3 hours, or until cold.
- Meanwhile, make the Dressing by whisking together all ingredients until well combined.
- Before serving, add Dressing, spinach and mozzarella cheese; stir until well combined. Keep salad refrigerated; serve cold.
Notes
If you can’t find cubed smoked mozzarella, check the deli counter. Also check the specialty cheese section of the grocery store. I found 8oz. blocks in my store, and I just diced them at home. Of course, non-smoked mozzarella can be used if smoked mozzarella isn't available.
Nutrition
Calories: 682kcal | Carbohydrates: 67g | Protein: 27g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1326mg | Potassium: 522mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2681IU | Vitamin C: 64mg | Calcium: 429mg | Iron: 2mg
