Chipotle Pasta Salad With Mozzarella
Canned chipotle peppers are the secret to this easy side.
By Ree Drummond
Jump to recipe
Yields:
10 - 12 serving(s)
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Rotini or fusilli both work beautifully in this tangy, colorful pasta dish. It's just the thing to set out at your next cookout.
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Ingredients
- 1 lb.
rotini or fusilli
- 1/2 cup
mayonnaise
- 1/4 cup
whole milk
- 2
to 3 tablespoons white vinegar
- 2
to 3 teaspoons adobo sauce (from canned chipotle peppers)
Salt and black pepper, to taste
- 2 cups
red and/or yellow grape or cherry tomatoes, halved
- 1
English cucumber, quartered lengthwise and chopped
- 12 oz.
mozzarella (fresh or smoked), cut into small cubes
- 24
fresh basil leaves, chopped
Directions
- Step 1Cook the pasta according to the package directions. Drain it, rinse it under cool water, and set it aside in a large bowl.
- Step 2Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons of the vinegar and stir until smooth. Add 2 teaspoons adobo sauce, 1⁄2 teaspoon salt, and pepper to taste. Stir the dressing until combined. Give it a taste and add more vinegar if you’d like it to have a little bite. Add more adobo sauce if you’d like it to have a little more heat.
- Step 3Drizzle the dressing over the pasta, throw in the tomatoes and cucumber, then add the cheese. Stir the pasta around, then add the basil and stir until it’s all combined. Taste and adjust the seasonings as needed, then cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours. Taste and season again before serving.
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