Greetings, I've been toying around with a new (to my list of side dishes) pasta salad which I originally had out of a box by Betty Crocker. It's a Chipotle Ranch pasta salad; but it's just not quite there, so I'm reaching out to the backyard chefs on this great forum for some recipe tweaks. Here's where I am so far:

1 bag of multi-colored corkscrew pasta salad
1/2 cup mayonnaise
1/3 cup buttermilk
2 tablespoons dry ranch dressing mix
3 dried chipotle peppers run through the food processor until powderized (is this a word?)
1 red bell pepper
1 med size cucumber
3 roma tomatoes
1 med avocado
1 ear of yellow corn roasted then cut off the cob for kernels
1/4 cup capers (just because we love them)
1/2 bunch cilantro (chopped)

I mix the mayonnaise, buttermilk, chipotle powder and ranch powder in a bowl, once thoroughly mixed I fold into a bowl with the pasta and chopped veggies cover and refrigerate for at least 30 minutes and then serve.

So, like I said, I think I'm very close and the people who I've served it to love it, but I feel like it's missing something . . . just cannot put my finger on it.

Any suggestions would be greatly appreciated. Thanks in advance!

This message has been edited. Last edited by: LarryR,

[pedant] The word you're looking for is 'powdered'. Also, it's chipotle--c-h-i-p-o-t-l-e, pronounced chee-POTE-lay.[/pedant]

Here are two things I would try, the first easier, but the second better, imo:

1) Change the mayo-buttermilk measurements to 1/2 c mayo, 1/2 c buttermilk and 1/2 c sour cream.

or

2) Do the same as 1) then, rather that use dried ranch mix, add 1 T very thinly sliced chives, 1 T finely minced parsley, 1 t garlic powder, 1/2 t onion powder and mix well. Then add salt and freshly ground black pepper to taste. Then add the chipotle.

In either case, or if you want to keep the recipe the same as you're doing now, add a little lime juice after the dressing is mixed and the chipotle is added, a few drops at a time, till the lime is just noticeable (alternatively, use lemon, or a little of each).

Hope this helps.

Kevin,

I was wondering about sour cream. I take it your #2 is the homemade version of ranch dressing? I like the idea of lime juice. What do you think, juice of one lime? I'll do it to taste but I was curious where you thought it would come in at?

Thanks for your input, great "tweaks".

Also, for those of you who are considering this recipe, it does have just a slight kick (as originally prepared, don't know after I increase the buttermilk and add the sour cream). So if you and your guests do not like a bit of a kick, I'd drop down to two peppers. Of course the size of the peppers need to be taken into consideration as well.

quote:

I take it your #2 is the homemade version of ranch dressing?

Yes, although it's worth noting that the original ranch was developed as a dry packeted mix. My version keeps the dried onion and garlic which are essential to the characteristic ranch flavor (fresh won't do) but replaces the dried parsley and chives with fresh. I think the flavor is better, fresher, but still ranch-y. (The original likely had some sugar and who-knows-what else.)

I'm thinking it'll come in at a bit less than 1/2 a small lime.

Another version you might like to try at some point if you wish: Add about 1.5-2 T minced crisp bacon. Instead of lime juice add apple cider vinegar, preferably unfiltered, 1/4 t at a time till just barely noticeable.

Kevin, thought I'd let you know I tried your "tweaks" and the salad came out very nice. The lime was a great touch. Everyone raved about it, I think this one is a keeper. I highly recommend it if someone is looking for a different twist on pasta salad.

I also threw in a handful of olives . . . didn't make it but didn't break it either.

Thanks for the help.

Kevin, if you happen to see this post I'd love your input on this. I made this salad again last night, used the same number of chilies from the same store, about the same size etc. and this time it turned out hotter than HELL!!! Half of the diners couldn't eat it it was too hot. Can pepper heat/intensity vary? Is there a way to be more consistent? This was a huge disappointment this time around.

I noticed that Penzey's has Chipotle powder, I'm wondering if using this may be more consistent vs. doing my own in the food processor. Interested in your thoughts.

Pepper heat and intensity can vary--absolutely. Especially the heat of jals.

I have found Penzey's chipotle powder to be consistent.

With their powder--or with your own: add it last in 1/4-teaspoon increments, stirring well and tasting as you go. Stop when you're somewhat shy of your target (the heat will develop a bit more on its own). You can always taste again just before serving and, if desired, sprinkle the salad VERY lightly with additional powder, folding it in well.

quote:

add it last in 1/4-teaspoon increments, stirring well and tasting as you go.

Hi Kevin, thanks for your quick post. You guessed it, I just dumped all the powder in with the other ingredients. Next time I'll use your suggestion . . . and I think I'll place an order for the Penzey's powder too. I like their other stuff. Thanks for the help with this recipe, when done properly it's a hit!