Smoky & Creamy Chipotle Mayo Pasta Salad
Hey Beleafers!
If you love a pasta salad that’s creamy, smoky, and packed with flavor, then this Chipotle Mayo Pasta Salad is about to be your new favorite. I mean, let’s be real—leftovers are always a win, and trust me, you want leftovers of this one. It’s that good!
For this recipe, I used shell noodles because they scoop up all that delicious chipotle mayo goodness, but if you’re more of a macaroni or penne person, go for it! The beauty of this dish is that it’s super flexible. And to add some extra layers of flavor, I threw in a pre-seasoned fajita pepper blend, smoky mozzarella, and fresh basil. The result? A creamy, spicy, and slightly smoky pasta salad that’s perfect for any occasion. Let’s get into it!
Ingredients:
For the Pasta Salad:
Shell noodles: 1 pack (or macaroni/penne if preferred)
Smoked mozzarella: 1 cup, cubed.
Fresh basil: 1/4 cup, chopped
For the Fajita Pepper Blend:
Wegmans pre-seasoned fajita pepper blend: 1 pack (or substitute with your own mix below)
Olive oil: 2 tbsp
Garlic powder: 1 tsp
Onion powder: 1 tsp
Fenugreek: 1/2 tsp
Worcestershire sauce: 1 tbsp
If Making Your Own Fajita Blend:
Red bell pepper: 1, sliced
Green bell pepper: 1, sliced
Orange bell pepper: 1, sliced
Mexican fiesta seasoning: 1 tsp (or substitute with paprika + chipotle seasoning for extra smokiness)
Instructions:
1. Cook & Chill the Pasta:
Bring a pot of salted water to a boil and cook the shell noodles according to package instructions. You want them to cook until they are al dente. Drain and transfer to the fridge to cool while you prepare the peppers.
2. Sauté the Fajita Peppers:
In a large pan, heat olive oil over medium heat. Add the pre-seasoned Wegmans fajita pepper blend. If you’re making your own, toss your sliced red, green, and orange bell peppers into the pan and season with garlic powder, onion powder, fenugreek, and either Mexican fiesta seasoning or a mix of paprika and chipotle.
3. Add Worcestershire & Basil:
Pour in the Worcestershire sauce and stir everything together, letting the flavors meld. Then, toss in the fresh basil—this step is key because it infuses the peppers with an herby brightness that balances the smoky heat of the chipotle. Let the peppers cook down until softened and flavorful.
4. Mix the Pasta with Chipotle Mayo:
Once the pasta has cooled, transfer it to a large mixing bowl. Stir in the chipotle mayo (I used Primal Kitchen’s—it’s got the perfect smoky kick!) and season with black pepper and salt. Mix until every noodle is coated.
5. Add the Cheese & Peppers:
Toss in the smoked mozzarella and mix it into the pasta. Then, add the sautéed peppers and basil mixture, stirring everything together so the flavors blend beautifully.
6. Chill & Serve:
Let the pasta salad rest in the fridge for at least 30 minutes so the flavors can meld together. Then, serve and enjoy every smoky, creamy, and slightly spicy bite!
Final Thoughts:
This Chipotle Mayo Pasta Salad is the perfect balance of creamy, smoky, and herby flavors. The chipotle mayo brings the heat, the smoked mozzarella adds richness, and the sautéed fajita peppers give it that satisfying depth. And let’s not forget the basil—whether you’re making this for a cookout, meal prep, or just because you need a good pasta salad in your life, give this one a try!
And if you do, tag me—I wanna see your smoky, creamy creations! 🌿🔥🍝
Bon appétit!
Today’s Side Dish: Chipotle Pepper in Cuisine
Chipotle peppers have been bringing smoky, spicy goodness to dishes for centuries! Originating in Mexico, chipotle comes from the Nahuatl word chilpoctli, meaning "smoked chili." The Aztecs were among the first to smoke-dry ripe jalapeño peppers as a way to preserve them, locking in their bold, smoky heat.
Over time, chipotle peppers became a staple in Mexican and Tex-Mex cuisine, adding depth to salsas, marinades, and sauces. Today, you’ll find them in everything from adobo sauces to aiolis (like the chipotle mayo in this pasta salad!), proving that their rich, smoky flavor is timeless. 🔥🌶
