Summer Pasta Salad with Chipotle Vinaigrette

prep time:: 20 min
total time:: 2 hr

Makes 10 servings

A great, light summer pasta salad with a depth of flavor.

ingredients

1 box pasta shells (or bowties)
1 green bell pepper, diced
1 red bell pepper, diced
2 ears of sweet corn, kernals removed from cob and sauteed in butter or oil
1/2 cup red onion, finely chopped
1.5 cups mozzarrella cheese, cubed
1 cup cilantro, chopped
1.5 cups chipotle vinaigrette dressing
Chipotle Vinaigrette Dressing
3/4 cup extra virgin olive oil
3/4 cup white wine vinegar
1 TBSP ancho chile powder
1 TBS sweet spanish paprika
1 TBSP Chipotle pepper in Adobo sauce, finely chopped
1 tsp coriander
1 tsp cumin
1 tsp garlic salt
1 tsp sea salt
1 tsp fresh ground pepper
Combine ingredients in bowl and wisk vigorously until comined (about 20 seconds), or use an emulsion blender

directions

Combine all ingredients in large bowl and toss with vinaigrette. Cover, refridgerate and let cool for at least two hours. Stir and serve.

notes

You can also add an in-season tomato or two, but it will add moisture to your salad (not a bad thing). For additional protein, add a can of drained black beans. For more heat, add cayenne pepper to taste.

Source: Stephen