Kitchen Sink Chipotle Smoked Mozzarella Pasta Salad
Elevate your pasta salad game with this bold and vibrant Kitchen Sink Chipotle Smoked Mozzarella Pasta Salad! Packed with a medley of fresh vegetables like cherry tomatoes, baby spinach, and sweet bell peppers, along with hearty black beans and corn, this dish is a feast for the eyes and the palate. The smoky richness of mozzarella cheese pairs perfectly with a creamy, spicy chipotle dressing made from scratch, featuring zesty lime juice, honey, and a hint of cumin for a subtle warmth. Quick to whip up in just 35 minutes with simple preparation, this pasta salad is perfect as a chilled side dish or a light, flavorful entree. Whether you're hosting a summer barbecue or meal-prepping for the week, this recipe is a satisfying, crowd-pleasing option that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 6 oz Smoked mozzarella cheese
- 1.5 cups Cherry tomatoes
- 1 cup Canned black beans
- 1 cup Frozen corn kernels
- 1 medium Red bell pepper
- 2 cups Baby spinach leaves
- 1 small Red onion
- 2 whole Chipotle peppers in adobo sauce
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tbsp Lime juice
- 1 tbsp Honey
- 0.25 cup Fresh cilantro
- 1 tbsp Olive oil
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Ground cumin
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Cube the smoked mozzarella into bite-sized pieces and transfer to a large mixing bowl.
Halve the cherry tomatoes, dice the red bell pepper, and finely chop the red onion and fresh cilantro. Add these to the mixing bowl along with the baby spinach leaves, black beans (rinsed and drained), and frozen corn (thawed).
In a blender or food processor, combine chipotle peppers in adobo sauce, mayonnaise, sour cream, lime juice, honey, olive oil, salt, black pepper, and ground cumin. Blend until smooth to create the chipotle dressing.
Pour the chipotle dressing over the pasta and veggies in the mixing bowl. Toss everything together until well-coated and combined.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Taste and adjust seasoning with additional salt and pepper if needed before serving.
Serve cold or at room temperature as a side dish or light entree.
Nutrition Facts
Calories |
3609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 6081 mg | 264% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 55.0 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1299 mg | 100% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3567 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
