smoky sidewinder chipotle pasta salad

Name: SMOKY SIDEWINDER CHIPOTLE PASTA SALAD
Prep time: 20 min
Cook time: 10 min
Yield: 8
Cuisine: Southwestern
Ingredients: 12 ounce(s) package whole wheat penne pasta; 1 cup(s) rough chopped sweet yellow onion; 5 - campari tomatoes, seeded and chopped; 1 - pint container mini tricolor bell peppers, rough chopped; 1/2 cup(s) pine nuts; 1 cup(s) chopped cilantro, divided use; 3 - thick cut slices bacon; 2 - chipotle peppers in adobo, minced; 2 teaspoon(s) liquid smoke; 6 ounce(s) philadelphia cooking creme, santa fe blend; 1/4 cup(s) mexican crema, or sour cream; 1 tablespoon(s) jamaican jerk seasoning; 1 tablespoon(s) raw blue agave nectar; 1/2 cup(s) fresco mexican crumbling cheese, or feta

(4 RATINGS)

39 Pinches 1 Photo

Sandi Sheppard

Norman, OK

Updated on Sep 17, 2012

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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It's spicy, smoky, fresh and delicious, this Southwestern version of Pasta Salad will quickly become one of your favorites!

prep time 20 Min

cook time 10 Min

method Stove Top

yield 8 serving(s)

Ingredients

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

How To Make smoky sidewinder chipotle pasta salad

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.

Step 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.
Step 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.
Step 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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