Chipotle Ranch Pasta Salad With A Twist Food

CHIPOTLE MOZZARELLA PASTA SALAD

Steps:

• Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
• Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
• Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
• Transfer to a serving bowl and garnish with more basil.

CHIPOTLE RANCH PASTA SALAD WITH A TWIST

Steps:

• 1. Let the chicken defrost just o the point of a still frozen center, this makes for easier cutting.In a large pot over med-high heat, warm oil. In a seperate pot start boiling water, 3/4 full. Chop chicken breast into a little larger than bite size pieces. Cook in oil stirring occasionally for even cooking,Chop bacon and stir into chicken until all liquids have cooked out.
• 2. After the water begins to boil add both boxes of pasta salad, cook until tender. Meanwhile, halve all tomatoes, rinse olives & black beans. Mix both dressing packets with 3/4 bottle of ranch dressing add milk if creamier dressing is desired. Chill dressing.
• 3. Strain pasta & mix with chicken and bacon in a large bowl with lid. While meat & pasta are still warm mix in dressing, olives, tomatoes & beans. Chill over night and serve as a side to any meal.

CHIPOTLE RANCH CHICKEN AND PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking.
• Drain pasta with corn; rinse with cold water. Shake to drain well.
• Meanwhile, in large bowl, stir together seasoning mix and milk until blended. Stir in mayonnaise. Stir in pasta with corn, chicken, tomato and onions. Refrigerate at least 1 hour.
• Serve with lime wedges. Cover; refrigerate any remaining salad.