SMOKY SIDEWINDER CHIPOTLE PASTA SALAD

SMOKY SIDEWINDER CHIPOTLE PASTA SALAD image

Provided by Sandi Sheppard @SandiShep

Categories Pasta

Number Of Ingredients 14

12 ounce(s) package whole wheat penne pasta
1 cup(s) rough chopped sweet yellow onion
5 - campari tomatoes, seeded and chopped
1 - pint container mini tricolor bell peppers, rough chopped
1/2 cup(s) pine nuts
1 cup(s) chopped cilantro, divided use
3 - thick cut slices bacon
2 - chipotle peppers in adobo, minced
2 teaspoon(s) liquid smoke
6 ounce(s) philadelphia cooking creme, santa fe blend
1/4 cup(s) mexican crema, or sour cream
1 tablespoon(s) jamaican jerk seasoning
1 tablespoon(s) raw blue agave nectar
1/2 cup(s) fresco mexican crumbling cheese, or feta

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!