Summer is officially here and grilling season is in full swing.  None of us want to be spending time over a hot stove cooking meals… at least not here in Oklahoma, it’s getting HOT.  I love to prep this Chipotle Chicken Pasta Salad for barbecues or just to eat for lunch at home over the course of several days.  Much better than a sandwich and doesn’t heat up your house!  This is just as good without the chicken if you want more as a side-dish, but I love adding the chicken because then I can use it as a full meal on its own.  It’s one of my favorite summer meal-prep dishes.  Hope you enjoy it too.  Happy Summer!  ~Erin

½ c. light mayonnaise (I use Hellman’s)

½ c. whole milk

3 T. ranch dressing powdered mix (I use Hidden Valley)

2 T. chipotle peppers in adobo sauce

2 ½ cups grilled chicken, seasoned with salt, pepper, and garlic powder; cooled and diced

6 slices cooked center-cut bacon, chopped

1 orange or red bell pepper, diced

½ of a red onion, diced

1 cored and seeded jalapeno, diced

1 c. sweet corn kernels (canned or frozen corn that’s been cooked and cooled)

1 c. loosely packed cilantro, measured and then finely chopped

1 c. cherry tomatoes, halved

8 oz. pasta (I use whole wheat macaroni), cooked according to directions, and rinsed in cool water

Optional recipe alteration:  Instead of using the first four ingredients to make your own dressing, you can substitute 1 c. Hidden Valley Chipotle Ranch dressing.  I do this a lot when I’m in a hurry.

In a blender, combine mayo, milk, ranch dressing mix, and chipotle peppers; blend until smooth and refrigerate dressing until ready to use.  In a large bowl, combine chicken, bacon, chopped veggies and cilantro, and pasta.  Add dressing and stir until well incorporated.  Chill before serving.  

This recipe makes about 9 cups of pasta salad.  Each cup is approximately 220 calories and about 5 WW points.