Smoky Sidewinder Chipotle Pasta Salad Recipes

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 MOZZARELLA PASTA SALAD

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.

KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD

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!

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.