Best Smoky Sidewinder Chipotle Pasta Salad Recipes

Kitchen Sink Chipotle & Smoked Mozzarella Pasta Salad image

Provided by Liza at Food.com

Categories Potluck

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package pasta (curly or tube)
10 ounces smoked mozzarella cheese
1 (10 ounce) can artichoke hearts
1 (6 -8 ounce) jar sun-dried tomatoes with Italian herbs, in oil (reserve the oil for sauce)
12 ounces grape tomatoes or 12 ounces cherry tomatoes, halved
6 ounces fresh spinach, diced up
chipotle garnishing sauce (use some of the sauce too) or 2 chipotle chiles in adobo, to taste (use some of the sauce too)
coarse salt, to taste
fresh ground pepper, to taste
mayonnaise, to taste (optional)

Steps:

Cook pasta al dente.
Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
Refrigerate for a couple hours, but I like overnight.
Add chopped up spinach before serving at room temperature.
Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!

Chipotle Mozzarella Pasta Salad image

Provided by Ree Drummond : Food Network

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 10

1 pound rotini or fusilli
1/2 cup mayonnaise
1/4 cup whole milk
2 to 3 tablespoons white vinegar
2 to 3 teaspoons chopped chiles in adobo sauce (from canned chipotles in adobo sauce)
Kosher salt and freshly ground black pepper
2 cups red and/or yellow grape or cherry tomatoes, halved
1 English cucumber, quartered lengthwise and chopped
12 ounces mozzarella (fresh or smoked), cut into small cubes
24 fresh basil leaves, chopped, plus extra for garnish

Steps:

Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
Transfer to a serving bowl and garnish with more basil.

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!