Creamy Smoked Mozzarella Pasta Salad 2 Recipe

I love this pasta salad recipe because it perfectly blends the smoky richness of mozzarella with the fresh zing of basil and cherry tomatoes, creating a delightful medley of flavors in every bite. Plus, the creamy dressing combined with the vibrant ingredients makes it a go-to dish for any gathering, whether it’s a casual picnic or a trendy potluck!

I adore the way Creamy Smoked Mozzarella Pasta Salad 2 marries smoky, savory flavors with fresh ingredients. My favorite element has to be the combination of smoked mozzarella cheese and cherry tomatoes—they make a pasta salad that is not just high in protein (and delicious), but also satisfies my vitamin cravings (seriously, there are so many tomatoes in this salad).

The balance of textures and flavors is truly delightful.

Ingredients

Smoked Mozzarella Cheese: Contributes a creamy texture and smoky flavor, supplies plentiful protein and calcium.

Tomatoes, especially the cherry variety, are high in levels of sweetness and tanginess.

This makes them suitable not only for salads but also for salsas and other sauces as well.

The cherry tomato is one of the best types of tomato for munching on straight or throwing into a lunch salad.

Crunchy, slightly spicy, full of antioxidants, vitamin C, and fiber—this is the red onion.

Basil leaves: An aromatic herb with a peppery undertone, basil is rich in vitamins K and A.

Red Peppers, roasted: Tender, sweet, high in vitamins A and C, rich in fiber.

Olive oil: A source of healthy fats, it’s heart-friendly and adds richness and smoothness.

Ingredient Quantities

• 12 ounces pasta (such as rotini or fusilli)
• 1 cup smoked mozzarella cheese, cubed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup black olives, sliced
• 1/4 cup roasted red peppers, chopped
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Prepare the pasta in line with the package directions until it is al dente. Drain the pasta and rinse it under cold water to bring the temperature down. Place the pasta into a bowl and set it aside.

2. In a large mixing bowl, blend the mayonnaise, sour cream, olive oil, red wine vinegar, and minced garlic. Whisk until smooth to produce the dressing.

3. Salt and pepper the dressing, adjusting to taste.

4. In the same bowl, add the cooled pasta and toss until well coated with the dressing.

5. Mix the smoked mozzarella cubes, cherry tomatoes, red onion, black olives, roasted red peppers, and basil leaves torn into small pieces into the pasta.

6. All the ingredients should be mixed gently together to ensure even distribution throughout the pasta.

7. Sample the pasta salad and correct the seasoning if necessary, adding more salt or pepper as needed and desired.

8. Plastic wrap or an airtight container keeps the pasta salad fresh.

9. Chill for a minimum of 1 hour before serving to let the taste sensations come together.

10. Prior to serving, give the pasta salad one last toss and top with more fresh basil, if that is your desire. Then, enjoy!

Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Whisk
5. Spoon for mixing
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Plastic wrap or airtight container

FAQ

• Can I use a different type of pasta?Sure! Although rotini or fusilli are great options, you can use penne, bowtie, or any pasta that clings well to the creamy dressing.
• What is the best substitute for smoked mozzarella?Smoked mozzarella can be hard to find, so if you can’t get your hands on it, you can substitute equal amounts of these cheeses: mozzarella, gouda, or any other type of cheese you enjoy.
• How can I make this salad vegetarian?This salad is vegetarian! Just ensure that your mayonnaise and other ingredients are made without animal products if you’re a strict vegetarian or vegan.
• Can this pasta salad be made ahead of time?Absolutely, it’s an excellent dish to prepare in advance. You can put it together and keep it in the fridge for as long as a day before you want to serve it. You can even do it a couple of days in advance if you want, just keep in mind that you need to leave a little time after taking it out of the fridge for the set dish to get back up to temp.
• How long does this pasta salad last in the fridge?For optimal flavor and texture, consume within 3 days. Store in an airtight container for best results.
• Is there a low-fat version of this salad?Using light mayonnaise and sour cream allows you to cut the fat without cutting the flavor.
• Can I add other vegetables to this pasta salad?Certainly! You can include cucumbers, bell peppers, or zucchini for added texture and nutrients.

Substitutions and Variations

Smoked mozzarella cheese is made by using smoked gouda or by using regular mozzarella cheese and adding a drop of liquid smoke.
Use grape tomatoes, or diced Roma tomatoes, instead of cherry tomatoes.
Substitute shallots or yellow onions for red onions in any raw application. They will be milder and still accomplish the task of lending some allium to the dish.
Replace the fresh basil with fresh parsley or arugula for a different herbaceous flavor.
Replace the red wine vinegar with apple cider vinegar or white wine vinegar for a different acidity.

Pro Tips

1. Cheese Variation For added depth of flavor, try mixing different types of smoked cheese or adding some fresh mozzarella to complement the smokiness.

2. Herb Infusion Enhance the flavor by adding a teaspoon of dried Italian herbs, or infuse the dressing with a sprig of fresh thyme or oregano if available.

3. Roasted Flavor For extra richness, consider including a few roasted garlic cloves in the dressing along with the minced raw garlic to bring a deeper, mellow garlic flavor.

4. Add Crunch Incorporate a texture contrast by adding toasted pine nuts or slivered almonds right before serving.

5. Customize Acidity If you prefer a tangier salad, consider adding a splash of balsamic vinegar or lemon juice to the dressing for a bright, acidic lift.