WHILE FRESH MOZZARELLA IS USED IN AN ENDLESS VARIETY of pastas, pizzas, and salads, smoked mozzarella adds more flavor. It is made by smoking cheese over wood to produce a smoky, creamy result. This easy pasta salad makes a standout lunch dish, with the mayonnaise lending extra creaminess. You can adjust the amount of dressing according to taste.

　　

Ingredients

serves 6

　　8 ounces penne (about 3 1/4 cups)

　　1 cup Basic Mayonnaise (page 234) or any all-natural mayonnaise

　　1/4 cup extra-virgin olive oil

　　1/2 cup rice vinegar

　　2 ounces Parmesan or other hard cheese (page 23), shredded (1/2 cup)

　　1 large garlic clove, minced

　　1 1/2 teaspoons freshly ground black pepper

　　1/2 teaspoon kosher salt

　　1/4 teaspoon Tabasco or other hot sauce

　　Pinch of ground cloves

　　1 jarred roasted red bell pepper, drained and diced (1/2 cup)

　　8 ounces smoked mozzarella, diced (2 cups)

　　5 ounces spinach leaves, washed, dried, and sliced into strips

　　

Step 1

Cook the pasta 2 minutes less than the package directions indicate. (It will continue to soften as it marinates in the dressing.) Rinse with cold water, drain well, and set aside.

　　

Step 2

In a medium bowl, whisk together the mayonnaise, 1/4 cup water, olive oil, rice vinegar, Parmesan, garlic, black pepper, salt, hot sauce, and cloves. Fold the pasta into the dressing and refrigerate for 1 hour.

　　

Step 3

Before serving, fold the bell pepper, mozzarella, and spinach leaves into the pasta. Serve chilled.

　　

Make Ahead

Step 4

This salad may be refrigerated for up to 2 days, but because the spinach tends to wilt, add it just before serving.

　　Pure Flavor