Smoked Mozzarella Pasta Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

16 oz organic rigatoni pasta

9 oz roasted bell pepper strips (Jeff's Garden Brand, 3/4 of a 12 oz Jar,)

8 oz smoked mozzarella (cubed)

2 ½ oz shredded parmesan cheese

1 oz organic white wine vinegar

1 pinch cayenne pepper (or more as needed)

5 ½ oz organic light mayo (Whole Foods 365 brand, use 1/2 of 11.2 oz container)

4 oz fresh baby spinach

3 cloves garlic (minced)

2 tbsp dried parsley

salt & pepper (optional)

Directions

Boil water in a large saucepan and cook rigatoni as directed.

Add the 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 help cool off the pasta. That way it won't melt the cheese and take less time to chill.

Whisk together in a large bowl (big enough to hold pasta salad), vinegar, garlic, parsley, cayenne pepper, and light mayo.

Add rigatoni noodles, spinach, peppers, smoked mozzarella, and parmesan cheese. Toss with a large spoon until blended.

Chill for 30 min to 1 hour. Tossing every 15 minutes to blend. Serve as a side dish with your favorite summer meal!

Nutrition

• Serving Size: 0.5 cup
• Calories: 389 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 32 mg
• Sodium: 935 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 18 g