The Essence Smoked Mozzarella Pasta Salad Recipes

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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

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.

TOMATO, BASIL & SMOKED MOZZARELLA PASTA SALAD = 4 WW POINTS



Tomato, Basil & Smoked Mozzarella Pasta Salad = 4 Ww Points image

I found this recipe on the home page of www.weightwatchers.com this morning and I can't wait to try it! Vine-ripened tomatoes, fresh basil and smoky mozzarella go together beautifully. Add pasta and a splash of balsamic vinegar and you've got a wonderful meal.

Provided by senseicheryl

Categories     Cheese

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces fusilli, uncooked or 8 ounces other spiral shaped pasta
1 tablespoon balsamic vinegar (or more)
2 teaspoons olive oil
1/2 teaspoon dried oregano
1 cup grape tomatoes, halved or 1 cup cherry tomatoes
1/2 cup basil, fresh, chopped
1/2 cup part-skim smoked mozzarella cheese
1/8 teaspoon table salt (to taste)
1/8 teaspoon black pepper (to taste)

Steps:

  • Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
  • Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
  • Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.

Nutrition Facts : Calories 188.8, Fat 4.3, SaturatedFat 1.6, Cholesterol 7.4, Sodium 111.3, Carbohydrate 30, Fiber 1.7, Sugar 0.8, Protein 7.3

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

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

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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