Smoky Chipotle Pasta Salad Recipes

SMOKY SIDEWINDER CHIPOTLE PASTA SALAD

Steps:

• Cook pasta according to package directions, adding 1 tablespoon kosher salt to the cooking water. Drain and pour into a large bowl. Add the onion, tomatoes, peppers, pine nuts and 3/4 cup cilantro and mix well.
• In a large skillet over medium-low heat, fry the bacon until crisp, about 8-9 minutes, drain on paper towels, crumble when cool and add to the pasta and veggies.
• In a small bowl, add the chiles, cooking creme, Mexican creme, agave and vinegar. Mix sauce with the pasta and veggies until thoroughly blended.
• To serve, sprinkle with equal parts of the Fresco Mexican (or Feta) cheese and cilantro over each serving and enjoy!

SMOKY ITALIAN PASTA SALAD

Steps:

• Bring a large pot of water to a boil. Add 3 handfuls of kosher salt to the water. Taste the water; it should be as salty as the sea. Cook the pasta according to the instructions on the package. Drain and set aside.
• While the pasta is cooking, cube the salami, halve the tomatoes, dice the roasted peppers, cube the mozzarella, thinly slice the pepperoncini, cut the basil into chiffonade and pick the oregano from the stems. Set everything aside; congrats, you've got your mise-en-place.
• To make the dressing, finely mince the shallot and put it in a mason jar or other jar with a tightly fitting lid. Grate the garlic into the jar. Add the vinegar and season with salt and cracked pepper to taste. Screw on the lid and shake. Open the jar, add the oil, close the lid, and shake again to emulsify the dressing.
• Put the pasta into a large bowl. Add the salami, tomatoes, roasted pepper, mozzarella, pepperoncini, 1/2 cup of the basil, 1 tablespoon of the oregano and 3/4 cup of the Parmesan. Drizzle the dressing over the top and toss to combine. Adjust the seasoning to taste with more salt and pepper. Finish the salad with the remaining basil, oregano and Parmesan. Enjoy. Can be made up to 3 to 4 days in advance of serving; this pasta salad actually gets better as it sits. Store it in an airtight container in the refrigerator.

CHIPOTLE CHICKEN PASTA SALAD

Steps:

• 1. Prepare pasta as instructed on box, meanwhile in a large bowl, toss the chicken with half of the chipotle sauce. then add peppers, beans and corn.
• 2. Once pasta is cooked, rinse in cold water to stop the cooking, drain put back in pan and add the ranch dressing, and few twists of grinder spices.
• 3. Add pasta mixture to chicken mixture, stir in remaining chipotle sauce, then chill or not and enjoy!
• 4. Since I feel pasta soaks up sauces when warm, save some to add when serving. Also try adding some shredded cheddar, bacon bits or chopped cilantro it would certainly kick it up a notch!

SMOKY CHIPOTLE PASTA SALAD

Steps:

• Cook pasta per directions on box and drain.
• In a medium skillet, heat olive oil and saute garlic clove for 1 minute.
• Add in fresh cooked vegetables and the chopped chipotle pepper and stir. If needed, add a little water to help the veggies cook.
• Once cooked, remove vegetables from the pan and cook the sausage in the same pan. Slice the sausage once browned & cooked until no longer pink, about 7-9 minutes.
• In a medium bowl, combine mayonaise, lemon, adobo sauce, brown sugar and salt and pepper.
• Add veggies, pasta and sausage to the bowl. Toss gently and sprinkle cilantro on top.