Chipotle mozzarella pasta salad
Indulge in the smoky heat of chipotle paired with creamy mozzarella in this irresistible pasta salad. A perfect fusion of flavors for a tantalizing dish.
Ingredients:
- 450g rotini or fusilli
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 2 to 3 tablespoons white vinegar
- 2 to 3 teaspoons chopped chiles in adobo sauce (from canned chipotles in adobo sauce)
- Kosher salt and freshly ground black pepper
- 2 cups red and/or yellow grape or cherry tomatoes, halved
- 1 English cucumber, quartered lengthwise and chopped
- 340g mozzarella (fresh or smoked), cut into small cubes
- 24 fresh basil leaves, chopped, plus extra for garnish
Instructions:
- Cook the pasta following the instructions on the package. Strain it, rinse it under cold water, and place it in a large bowl.
- Mix together the mayonnaise and milk in a medium bowl, then incorporate 2 tablespoons of vinegar and mix until the mixture is smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Blend the dressing until it is fully mixed. Taste it and include more vinegar if you prefer a sharper taste. Add extra adobo sauce if you desire more spiciness.
- Pour the dressing over the pasta, then add the tomatoes and cucumber and mix in the cheese. Toss the pasta gently, then introduce the basil and mix until just combined. Taste and modify the seasoning if necessary, then cover the bowl with cling film and refrigerate it for a minimum of 2 hours or up to 24 hours.
- Move the pasta salad to a serving bowl and decorate it with some additional basil.
Summary:
- Calories: 3669 kcal
- Fat: 174 g
- Protein: 142 g
- Carbs: 379 g
- Potassium: 2751 mg
- Magnesium: 411 mg