Hot and Smoky Pasta Salad

This is a different recipe that I found in a cookbook dealing with chipoltes. Its a pasta salad with a kick! Its also served different from normal pasta salads. You have the dressing on the side for people to add their own amount.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1 (12 ounce) package pasta, such as rotini
• 1  cup fresh broccoli florets, coarsely chopped
• 1⁄2 medium  white onion, finely chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄2 red bell pepper, seeded and diced
• 8 -12  slices white cheddar cheese (thin slices) or 8 -12  slices baby swiss cheese (thin slices)
• 0.5 (3 1/2ounce) can chipotle chiles in adobo
• 1 (16 ounce) bottle  prepared  ranch dressing

Directions

1. To make the salad: Cook pasta according to pkg directions.
2. Drain and rinse under cold running water.
3. Let cool, then place in the refrigerator for about 1 hour.
4. When the pasta is cool, add the broccoli, onion, black beans, and bell pepper.
5. Lightly toss in a medium bowl.
6. Garnish the salad with strips of cheese.
7. To make the dressing: Puree the chipoltes in a food processor or blender.
8. Add the ranch dressing and pulse until well mixed.
9. Pour the dressing into a bowl and serve on the side so that guests can spoon the desired amount onto their salad.