Because she still eats the S.A.D. (standard american diet), I was scared at what she would come up with.
But much to my surprise, she chose the famous Smoked Mozzarella Pasta Salad from the Whole Foods deli that she loves to get, but is rather pricey at $9.99 a pound.
I found a recipe online and even though I used to eat this back in the day, I must say that it tastes pretty darn close.
It has a creamy, but tangy sauce tossed with diced pieces of smoked mozzarella, spinach, red bell peppers and topped with optional shredded parmesan cheese.
You can easily convert this to gluten-free by using your favorite gluten-free pasta.
And, not only do you have control over the ingredients (and cost), but you can use organic mayonnaise and not “canola oil mayonnaise” which is in the Whole Foods deli ingredients, which they couldn’t confirm was made without GMO canola oil.
Tip #1: I used the shredded parmesan cheese shown in the photo above instead of the grated/powder-type.
Tip #2: The reason you want to make sure the pasta is chilled before mixing everything in is because if it is hot, the mozzarella cheese chunks will melt. I put my pasta in the refrigerator while I prepared the sauce and diced the other ingredients and by the time I was finished it was ready to go.
Tip #3: You can make this dish gluten-free by using gluten-free pasta.