This salad looks unassuming but it's a flavor powerhouse. The best part--it comes together so quickly!
Prepare the Pasta: Boil the penne pasta and drain. Set aside.
Prepare the Dressing: In a food processor or blender, combine the mayonnaise, yogurt, vinegar, parsley, parmesan cheese, garlic cloves and cayenne pepper. Blend until smooth. Season with salt and pepper, to taste.
Prepare the Salad: Cut the red bell peppers in a small dice and the smoked mozzarella in small cubes. The baby spinach can be left as is but I like to roughly chiffonade the spinach so they're in strips for easier tossing. Toss the ingredients in a large bowl, followed by the dressing. Add the dressing in increments until the salad is dressed according to your preference. I find that I usually have extra and don't need it all but it keeps well for a few days. Toss the salad with more grated Parmesan cheese if you wish but for me, the salad is plenty flavorful without it.
Salad Dressing: The original Whole Foods recipe calls for all mayonnaise (instead of yogurt) and 1/4 cup vinegar. I've adjusted the recipe to suit our taste.
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