Ingredients
- 1/2 pound penne pasta
- 2 cups baby spinach
- 2 small roasted red bell peppers
- 1/2 pound smoked mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Parmesan cheese for dressing
- 1/2 cup mayonnaise
- 1/4 cup white apple vinegar
- minced garlic
- chopped parsley
- New Mexico red chile powder
Instructions
- Rinse and chop the spinach and roasted red bell peppers. Dice the smoked mozzarella and grate the Parmesan.
- Blend together dressing ingredients until smooth.
- Cook penne pasta until al dente; drain and cool under cold water.
- In a large bowl, combine pasta, spinach, bell peppers, mozzarella, and Parmesan.
- Add dressing and mix well; adjust consistency with reserved pasta water if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: For added crunch, incorporate cherry tomatoes or cucumbers. Substitute mayonnaise with a vegan version for a plant-based option. Let the salad chill for at least an hour before serving to enhance flavors.
