Pioneer Woman Chipotle Pasta Salad with Mozzarella

Pioneer Woman chipotle pasta salad with mozzarella takes 40 minutes and a smoky adobo dressing, juicy tomatoes and fresh mozzarella to make a creamy, cool side dish. Save this easy make-ahead picnic side for Fourth of July cookouts, potlucks or summer game day, because it's best served well chilled.

Chill the salad for at least 2 hours before you serve it, so the pasta soaks up the creamy chipotle dressing and the flavors come together. Skip the chill and you get plain pasta with a sauce sitting on top.

Adobo sauce from a can of chipotle peppers gives the mayo dressing a smoky heat that a plain vinegar dressing can't match. Rinsing the pasta under cool water also stops it from clumping, so every bite stays loose and creamy.

Pioneer Woman Chipotle Pasta Salad with Mozzarella

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Course: Side DishCuisine: American, MediterraneanDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

367

kcal

Rotini soaks up a tangy, smoky dressing while cool cucumber and tomato keep every bite crisp and juicy. Soft cubes of mozzarella and torn basil melt into the creamy pasta as it chills.

Ingredients

• 1 lb. rotini or fusilli
  

• 1/2 c. mayonnaise
  

• 1/4 c. 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 c. 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

• Cook the pasta: Cook 1 pound rotini or fusilli according to the package directions, then drain it. Rinse it under cool water and set it aside in a large bowl.
• Mix the dressing: Combine 1/2 cup mayonnaise and 1/4 cup whole milk in a medium bowl, then add 2 tablespoons of the white vinegar and stir until smooth. Stir in 2 teaspoons adobo sauce, 1/2 teaspoon salt and pepper to taste.
• Taste the dressing: Give the dressing a taste and add more vinegar if you'd like a little more bite. Add more adobo sauce too if you want a little more heat.
• Toss the salad: Drizzle the dressing over the pasta, then throw in 2 cups halved grape tomatoes, the chopped English cucumber and 12 ounces cubed mozzarella. Stir it around, then add 24 chopped basil leaves and stir until it's all combined.
• Chill and serve: Taste and adjust the seasonings, then cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours. Taste and season again before serving, since cold pasta needs a bit more salt.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this chipotle pasta salad ahead of time?

Yes, it's actually meant to be made ahead, since the salad needs at least 2 hours in the fridge anyway. Taste and season it again before serving, because the pasta soaks up some of the dressing as it sits.

How do I make the dressing less spicy?

Start with just 2 teaspoons of adobo sauce, which is the amount in the recipe, and taste before adding more. A splash of extra milk also mellows the heat, so you can stir that in if it still feels strong.

Can I use smoked mozzarella instead of fresh?

Yes, either one works. Smoked mozzarella leans into the chipotle flavor, while fresh mozzarella keeps things milder and creamier.

How long does leftover pasta salad keep in the fridge?

Store it in an airtight container and it should be fine for about 3 days. The pasta keeps drinking up the dressing, so stir in a little milk or a spoonful of mayo to loosen it before you serve leftovers.

What's the most common mistake with pasta salad?

Skipping the final taste is the big one, since cold food needs more seasoning than warm food. Rinsing the pasta under cool water is the other, because it stops the noodles from clumping together in the bowl.