Penne Spinach Salad

I was getting bored with dinner ideas and this looked different and interesting. I really liked it! 

The original recipe calls for Smoked mozzarella which I didn't see so I used feta. I also added chopped sun dried tomatoes and shredded chicken. All in all a very yummy meal. I think this would be fantastic in the summer too. 

http://www.melskitchencafe.com/2011/04/smoked-mozzarella-and-penne-salad.html

• 
  
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup low-fat mayonnaise
• 1/4 cup white whine vinegar
• 3 cloves garlic, finely minced
• Pinch of cayenne pepper
• Salt and pepper to taste
Salad:
• 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 or feta, or normal mozzarella or any other type of cheese your heart desires
• Sun Dried tomatoes (optional)
• Shredded chicken (optional)
• 
  

1. 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.
2. 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.
3. Toss the salad with the dressing right before serving.