SMOKY SIDEWINDER CHIPOTLE PASTA SALAD

Sandi Sheppard

By
@SandiShep

I just can't get enough of those smoky, spicy Southwestern flavor combinations, and Philadelphia's seasoned Santa Fe blend cooking creme makes a delicious dish like this easy to put together! So, move over Italian Pasta Salad, 'cause there's a new flavor hit that everyone's going to love!


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Comments:

Serves:

8

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
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.
2
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.
3
In a small bowl, add the chiles, cooking creme, Mexican creme, agave and vinegar. Mix sauce with the pasta and veggies until thoroughly blended.
4
To serve, sprinkle with equal parts of the Fresco Mexican (or Feta) cheese and cilantro over each serving and enjoy!

About this Recipe

Course/Dish: Pasta, Pasta Sides, Salads
Main Ingredient: Pasta
Regional Style: Southwestern
Other Tag: Quick & Easy