smoky sidewinder chipotle pasta salad

★★★★★ 4 Reviews
SandiShep avatar
By Sandi Sheppard
from Norman, OK

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!

★★★★★ 4 Reviews
serves 8
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For smoky sidewinder chipotle pasta salad

  • 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

How To Make smoky sidewinder chipotle pasta salad

  • 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!
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