Kory, Gage, and I love this pasta salad from the Whole Foods deli, but found this copycat recipe from Made in a Day to make a bigger batch for much cheaper at home.
Ingredients
- 16 oz organic rigatoni pasta
- 9 oz roasted bell pepper strips
- 8 oz smoked mozzarella, cubed
- 2.5 oz shredded parmesan cheese
- 1 oz white wine vinegar
- 1 pinch cayenne pepper, or more as needed
- 5.5 oz mayo
- 5-6 oz fresh baby spinach
- 3 cloves garlic, minced
- 2 tbsp dried parsley
- salt & pepper
Instructions
- Boil water in a large saucepan and cook rigatoni as directed. While pasta is cooking, place fresh spinach in the colander When pasta is al dente, pour hot pasta and water over the spinach to blanch it. Rinse, drain and run cold water over noodles and spinach to cool .
- Whisk together in a large bowl (big enough to hold pasta salad), vinegar, garlic, parsley, cayenne pepper, and 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!
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