A smoky and creamy pasta salad with a chipotle kick, perfect for summer gatherings.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and let cool.
Rinse the pasta with cold water after draining to stop the cooking process and cool it down quickly.
Dice the smoked mozzarella, marinated artichoke hearts, and sun-dried tomatoes into bite-sized pieces.
Use kitchen shears for the sun-dried tomatoes for easier handling.
In a mixing bowl, combine the cooled pasta with the diced ingredients, grape tomatoes, and spinach.
Add the spinach just before serving to keep it fresh and crisp.
In a small bowl, mix the mayonnaise with the chipotle chiles and a bit of the adobo sauce. Adjust the spice level to your preference.
For a lighter option, substitute half the mayonnaise with Greek yogurt.
Pour the dressing over the pasta mixture and toss until evenly coated. Season with salt and pepper to taste.
Taste the salad before adding salt, as the other ingredients may already provide enough seasoning.
Refrigerate the pasta salad for at least 2 hours or overnight to allow the flavors to meld.
Cover the bowl with plastic wrap to prevent the salad from drying out.
Serve the pasta salad at room temperature, garnished with additional spinach leaves if desired.
Let the salad sit at room temperature for 15 minutes before serving for the best flavor.
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