Ingredients
- ¼ cup kosher salt
- 1 lb. Flour + Water Foods Campanelle
- 2 Tbsp. apple cider vinegar
- ½ cup Buttermilk
- 1 ½ cups Mayo (we recommend Duke’s or Hellman’s Brand)
- 2 each (6.5 oz. containers) Point Reyes Cheese Pimento Cheese Spread
- 1 Tbsp. Chopped calabrian chili
- 2 Tbsp. Worcestershire sauce
- 5 oz. Gouda, freshly grated
- 2 oz. (about 2 individual size bags) spicy potato chips (we recommend Zapp’s Voodoo or jalapeno Kettle Chips)
- 1 bunch scallions, minced
- A sprinkle of smoked paprika
Method
Cook + cool the pasta. Bring 4 quarts of water to a boil in a 6 quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of kosher salt and add the Campanelle. Once the pasta is just slightly undercooked (about 8-9 minutes), strain and toss the pasta in the apple cider vinegar. Spread on a baking sheet and cool to room temperature, stirring occasionally so the noodles don’t stick together.
Dress the pasta salad. In a large bowl, add the cooked campanelle along with the buttermilk and mayo. Refrigerate for 1 hour.
After an hour, the macaroni will have absorbed most of the base dressing. To finish, mix the campanelle a second time with the Point Reyes Pimento Cheese Spread, chopped calabrian chili, Worcestershire sauce and grated gouda.
Garnish the pasta salad. Transfer the pasta salad to a serving platter. Process the potato chips opening the bag and crushing the chips by hand while still in the bag until they have the texture of very coarse breadcrumbs. Sprinkle the crushed potato chips over the pasta salad and top with the minced scallions and a sprinkle of smoked paprika.
