Chipotle Mozzarella Pasta Salad Recipes

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!

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.