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!
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!