Ingredients

The following ingredients have 7 Servings
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup low-fat mayonnaise
  • 1/4 cup white wine vinegar
  • 3 cloves garlic (finely minced)
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • 12 ounces penne pasta
  • 3 cups packed baby spinach
  • 12 ounce jar roasted red peppers (drained and diced)
  • 4-6 ounces smoked mozzarella cheese (diced)

Instruction

  • For the dressing, combine the Parmesan cheese, parsley, mayo, vinegar, garlic, cayenne and salt and pepper in a blender and process until the dressing is smooth. Store in the refrigerator until ready to serve. The dressing can be made up to two days ahead of time.
  • To prepare the salad, cook the pasta in a large pot of salted water until just tender, al dente. Drain the pasta into a colander and run cold water over it and drain well.
  • In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers and smoked mozzarella. At this point, the salad and dressing can be refrigerated for a couple of hours separately before serving.
  • Toss the salad with the dressing right before serving.