This Creamy Penne Pasta Salad with Smoked Gouda is inspired by the Smoked Mozzarella Pasta Salad in the Whole Foods prepared food section. It has been one of my family’s favorites for years. However, it can be more on the expensive side, that is why we decided to come up with one similar! This creamy pasta salad is something so versatile to bring to your next pot luck or serve for dinner to your family during the week. Grilled chicken, pork tenderloin, you name it– all protein options are so great with it as well! Let’s get started so you can make it as soon as possible!
What Ingredients are in the Creamy Penne Pasta with Smoked Gouda Dressing
The dressing for this creamy pasta salad is simple, tangy and uses fresh seasonal herbs you will love!
Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
- 3 tbsp lemon juice
- 1/2 cup lightly packed chopped parsley
- 2 cloves garlic minced
- 1 tbsp yellow mustard
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp pepper
Directions
- Add mayonnaise, greek yogurt, lemon juice, garlic, mustard, salt, onion powder & pepper together in bowl. Whisk together. Then whisk in the chopped parsley. Refrigerate until rest of pasta salad is ready.
What to Serve with Creamy Penne Pasta Salad with Smoked Gouda
One of things I love about this pasta salad is that it is great as is for dinner or so delicious with a protein addition. I love to have grilled chicken with this creamy pasta.
Grilled Chicken: This is one of my favorite things to serve with this pasta salad. Chicken breasts marinated & then grilled. For an easy chicken marinade that goes well with the flavors of this pasta is–
+Lemon juice, olive oil, garlic cloves, paprika, parsley, salt & pepper
That is it! Let it marinade for about 1 1/2 hours then grill!
Pork Tenderloin: I love pork tenderloin. However, my mom does not eat read meat, so we hardly have it anymore! However when we DO have it we have to use Hinkle Seasoning with it. The same seasoning from the Instant Pot Chicken Salad & The Best Chuck Roast. Find it both places!
With Appetizers: I am all about get togethers where you bring pasta salads, sliders, pinwheels etc. and just all share these appetizers! This would go great!
Salmon: This is also a recipe where salmon would be perfect with it even smoked salmon
Burgers: Chips are a great side for burgers, but so is Creamy Penne Pasta Salad with Smoked Gouda!
Other HGHF Pasta Recipes You Will Enjoy
The Best Tuna Noodle Pasta
Simple and Delicious BLT Pasta Salad
Easy Chicken Caesar Salad Pasta
Healthy Easy Pasta Primavera
What is Needed to Make Creamy Penne Pasta Salad with Smoked Gouda
Baking Sheet- You will need a baking sheet to roast your red peppers on
Stock Pot- This stock pot you will use to cook pasta & blanch the spinach
Penne Pasta- Penne pasta is the best kind of pasta for this recipe
Smoked Gouda- You do not HAVE to do smoked gouda for this recipe, but it is SO good. You could do whatever cheese you want however, there are certain kinds that pair the best like: Parmesan, Gouda, Mild White Cheddar
Red Peppers- Roasting the red peppers is one of the things that makes this recipe so delicious. Roasted red peppers are so easy and elevate your pastas & sandwiches! I also have them on The Best Healthy Cajon Chicken Sandwich ( one of my favorite HGHF recipe!)
Large Mixing Bowl- You will need a large mixing bowl to store your pasta salad in or to serve!
Most Commonly Asked Questions When Making Creamy Penne Pasta Salad with Smoked Gouda
Do I have to use smoked gouda when making Creamy Penne Pasta Salad with Smoked Gouda?
You don’t have to use smoked gouda, but I highly recommend giving it a try in this recipe. It is so creamy and delicious! I give other cheese suggestion above.
Am I able to make the sauce dairy free?
I have not tried to but if you have a greek yogurt and mayonnaise that is dairy free that you enjoy, I would try it!
Are you able to use another type of pasta besides Penne?
Penne pasta is the best kind to use to hold all the delicious ingredients and sauce
What is blanching spinach? Is that hard?
Blanching spinach is not hard actually! Sounds fancy, but it just a fancy word for quickly wilting the leaves and no over cooking it by halting the cooking process by rinsing cold water over it
Can I use raw red peppers instead of roasting them?
I would not recommend raw peppers instead of roasting them. The roasting them adds the best flavor dynamic! Plus it is very easy and lots of hands off time. Then you put everything else together just in time for the peppers to be done.
Can I serve the pasta right way or do I need to marinade it?
I know it can be hard to wait, however I highly recommend you do. It is crazy how just an hour of a pasta salad marinating it makes it 20X even more delicious! Give it time for the flavors to meld & get cold. You will not regret it!
Creamy Penne Pasta Salad with Smoked Gouda
Ingredients
- 16 oz penne pasta
- 2 large red bell peppers
- 8 oz smoked gouda
- 10 oz fresh baby spinach
- 1/2 cup Mayonnaise
- 1/2 cup Greek Yogurt
- 3 tbsp lemon juice
- 1/2 cup lightly packed chopped parsley
- 2 cloves garlic minced
- 1 tbsp yellow mustard
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp pepper
Instructions
- Preheat the oven to 400 degrees. On a lined baking sheet, add red peppers that have been cored, deseeded & sliced into fours. Spray tops with olive oil. Then place in the oven for 35 minutes.While the peppers roast you will finish everything else, so it will be together in no time. Fill up your stock pot with 4 cups of water, bring to a boil. Add in your 10 oz of spinach. Let boil for 1 minute.
- Pour into the strainer & then refill the pot with 4 cups more water. Bring to boil and cook penne pasta per directions on the box
- While pasta is boiling and the red peppers are roasting. Squeeze the excess water out of the spinach with a paper towel & set aside.
- Then you will make the dressing. Add mayonnaise, greek yogurt, lemon juice, garlic, mustard, salt, onion powder & pepper together in bowl. Whisk together. Then whisk in the chopped parsley. Refrigerate until the rest of the pasta salad is ready.
- Once the peppers are done take a fork & start peeling the top skin away. if you start at the top or at an opening where it is charcoaled it will easily pull away. Peel all the skins away. Slice & set aside.
- Then drain your pasta, rinse with cold water, dab with paper towels and pour into mixing bowl. Add in diced gouda cheese about ½ inch cubes. Add in the sliced red peppers, the blanched spinach, toss with the dressing and place in fridge for 1 hour to marinade.
- Add salt and pepper to taste and enjoy!
Can I make this they day before serving? Is it ok to sit in the fridge overnight?
Yes it is Patty sorry that my comment to you was so late! Hope you guys enjoyed!