SMOKY SIDEWINDER CHIPOTLE PASTA SALAD

1
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!

Rating:
★★★★★ 4 votes
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

Step-By-Step

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

About SMOKY SIDEWINDER CHIPOTLE PASTA SALAD

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