Hot and Smoky Pasta Salad |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a different recipe that I found in a cookbook dealing with chipoltes. Its a pasta salad with a kick! Its also served different from normal pasta salads. You have the dressing on the side for people to add their own amount. Ingredients:
1 (12 ounce) package pasta, such as rotini |
1 cup fresh broccoli florets, coarsely chopped |
1/2 medium white onion, finely chopped |
1 (15 ounce) can black beans, drained and rinsed |
1/2 red bell pepper, seeded and diced |
8 -12 slices white cheddar cheese (thin slices) or 8 -12 slices baby swiss cheese (thin slices) |
0.5 (3 1/2 ounce) can chipotle chiles in adobo |
1 (16 ounce) bottle prepared ranch dressing |
Directions:
1. To make the salad: Cook pasta according to pkg directions.
2. Drain and rinse under cold running water.
3. Let cool, then place in the refrigerator for about 1 hour.
4. When the pasta is cool, add the broccoli, onion, black beans, and bell pepper.
5. Lightly toss in a medium bowl.
6. Garnish the salad with strips of cheese.
7. To make the dressing: Puree the chipoltes in a food processor or blender.
8. Add the ranch dressing and pulse until well mixed.
9. Pour the dressing into a bowl and serve on the side so that guests can spoon the desired amount onto their salad.
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