Begin by bringing a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions, usually around 10-12 minutes, until al dente. Once done, drain the pasta in a colander, and run it under cold water for a minute to halt cooking. Set it aside to cool completely while you prepare the dressing.

In a food processor, combine mayonnaise, Greek yogurt, white wine vinegar, minced garlic, parsley, and parmesan cheese. Blend until the mixture is smooth and creamy, which should take about 1-2 minutes. Season with salt, pepper, and cayenne pepper to taste. Adjust the flavors as needed, then transfer the dressing to a bowl and set aside for later.

Dice the roasted red bell peppers and cut the smoked mozzarella into cubes. In a large mixing bowl, toss together the chilled penne pasta, baby spinach, diced peppers, and mozzarella. Use large spoons to gently combine, ensuring an even distribution of ingredients throughout.

Drizzle the prepared dressing over the salad incrementally, mixing with a large spoon as you go. Be careful to coat the salad thoroughly, but not overdress it; you can always reserve extra dressing for those who like more. Continue mixing until everything is well-coated and the flavors come together beautifully.

Transfer the creamy smoked mozzarella pasta salad to a serving bowl or distribute onto individual plates. If desired, sprinkle additional parmesan cheese on top for an extra layer of flavor. This salad can be served chilled or at room temperature.