CHIPOTLE MOZZARELLA PASTA SALAD
Provided by Ree Drummond : Food Network
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
SMOKY CHIPOTLE AND CHEDDAR MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
- While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
- While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
- Drain macaroni or pasta. Add cooked pasta back to the large pot.
- Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
SMOKY CHIPOTLE PASTA SALAD
I thought of making a hot pasta dish, but instead settled on a pasta salad. It's truly a clear the pantry type of recipe, so feel free to modify with what you have on hand.
Provided by kmergirl
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta per directions on box and drain.
- In a medium skillet, heat olive oil and saute garlic clove for 1 minute.
- Add in fresh cooked vegetables and the chopped chipotle pepper and stir. If needed, add a little water to help the veggies cook.
- Once cooked, remove vegetables from the pan and cook the sausage in the same pan. Slice the sausage once browned & cooked until no longer pink, about 7-9 minutes.
- In a medium bowl, combine mayonaise, lemon, adobo sauce, brown sugar and salt and pepper.
- Add veggies, pasta and sausage to the bowl. Toss gently and sprinkle cilantro on top.
Nutrition Facts : Calories 231.2, Fat 8.4, SaturatedFat 1.5, Cholesterol 9.3, Sodium 223.2, Carbohydrate 32.8, Fiber 1.4, Sugar 2.7, Protein 7
SMOKY CHIPOTLE PEPPER SALSA
Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread
Provided by Good Food team
Categories Condiment, Side dish, Snack
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
- Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.
Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD
This could not be simpler and was a big hit at my daughter's school party today. It really is just a big thrown together bowl of ingredients... which is now how I have to cook with 2 tiny kiddos and no time!
Provided by Liza at Food.com
Categories Potluck
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta al dente.
- Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
- Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
- Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
- If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
- Refrigerate for a couple hours, but I like overnight.
- Add chopped up spinach before serving at room temperature.
- Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!
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