Cold Southwest Chipotle Pasta Salad

YIELD
10 Portions

INGREDIENTS
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Tablespoons Lemon Juice
1 Can Chipotle Peppers in Adobo Sauce
2 Ounces Water
8 Ounces Veganaise
8 Ounces Almonds
16 Ounces Pasta
1 Bunch Scallions, Rinsed Well
16 Ounce Can Organic Corn, Strained
1 Broccoli Crown, Rinsed Well
1 Package Tempeh
2 Ounces Tamari or Soy Sauce
3 Tablespoons Blackening Seasoning
Olive Oil
2 Ounces Miyokos Smoked Cheese

Blend the mayo, lemon juice, onion and garlic powder, two ounces of water, and chipotle peppers with adobo for 30 seconds. Sometimes the peppers are hot so try using only half of the can at first and give it a taste it before adding the rest. It should have a medium spice to it.

Cook the pasta al dente, meaning not quite cooked fully, but really close. Check the time on the package. Cook it a minute less and taste. It should be kind of firm. It’s better to under cook and let it sit in the hot water for another minute than overcook it. Dump the hot water when it has the firmness you want and fill the pot with cold water and ice. You need to stop the cooking completely. Strain the water and mix it with the dressing you just made.

Toast the almonds in a dry pan on medium heat. Pay attention, they can burn easily. Move them around for a minute or two. Let them cool for a few minutes and chop them up.

Sauté the corn in a small amount of olive oil and a pinch of salt to get the flavors going.

Roughly chop the scallions while the corn is cooking and set them aside. I cooked the white parts briefly, about 30 seconds on high heat when the corn was almost done.

Get some water boiling for the broccoli. I par-cooked them for about a minute and a half. It depends on the size but they should still be firm. You could always cook the broccoli with the corn or tempeh, but I boiled them for even and quick cooking.

Cut the tempeh on a bias and cooked them with blackening seasoning in olive oil until they are browned. Medium high heat for 2 minutes on each side. Turn off the heat for a couple of minutes to cool the pan and then add the tamari. This adds tons of rich salty flavor. 

Put everything into the same bowl, microplane smoked cheese, add the scallion greens, and give it a gentle mix.

Put it in the fridge for an hour or two to properly chill everything and enjoy.

Photos will be added soon…