Hot Cool Pasta Salad With Green Chile Vinaigrette

Name: Hot Cool Pasta Salad With Green Chile Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 serving(s)
Ingredients: 4 cups cooked pasta; 1 large very ripe tomatoes, chopped; 1 large avocado, chopped; 2 large green chilies, roasted, peeled & chopped (about 1/2 cup); 1/2 cup diced sharp cheddar cheese; 1/4 cup red onion, finely chopped; 1 large garlic clove; 2 large green chilies, roasted, peeled, & chopped (about 1/2 cup); 1/4 cup olive oil; 2 tablespoons cider vinegar; 2 tablespoons lime juice; 1 teaspoon coarse salt; black pepper; 1 pinch sugar; 4 flour tortillas; 2 tablespoons lime juice; 1 teaspoon salt; 2 teaspoons red chili powder; salad greens, if desired to line plates (optional)

Submitted by Mommy Diva

"Another great dish - pasta, dressing and chips all from the New Mexican CHILE site. Don't let the number of steps throw you, it is faster than it looks!!! And worth it!"

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photo by Maito

Ready In:: 30mins
Ingredients:: 19
Serves:: 4-5

ingredients

PASTA SALAD
4 cups cooked pasta
1 large very ripe tomatoes, chopped
1 large avocado, chopped
2 large green chilies, roasted, peeled & chopped (about 1/2 cup)
¹⁄₂ cup diced sharp cheddar cheese
¹⁄₄ cup red onion, finely chopped
VINAIGRETTE
1 large garlic clove
2 large green chilies, roasted, peeled, & chopped (about 1/2 cup)
¹⁄₄ cup olive oil
2 tablespoons cider vinegar
2 tablespoons lime juice
1 teaspoon coarse salt
black pepper
1 pinch sugar
CHILE LIME CHIPS
4 flour tortillas
2 tablespoons lime juice
1 teaspoon salt
2 teaspoons red chili powder
Garnish
salad greens, if desired to line plates (optional)

directions

Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top.
**For Vinaigrette:
Leave the skin on the garlic clove. Roast in a dry hot skillet, turning several times until softened and brown in spots, about 10 minutes. Put all ingredients in a blender or food processor and process until smooth and emulsified. Leftovers will keep 4-5 days in refrigerator.
***For Chile Lime Chips:
Heat oven to 400 deg. Combine salt & chile powder, mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 minute or until browned. Cool and store in a ziploc bag until ready to serve with salads, dips, or sandwiches.

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Reviews

We really liked this. For personal preferences we left out the cheese and onion, used only a tablespoon of the oil and a sprinkle of salt. I also added half a minced jalapeno, since I had it. The pasta salad went well with the greens. In my oven, 7 minutes was too little, and at 9 minutes they were starting to burn, so watch the chips carefully! I made a full salad recipe and half of a chip recipe for 2 for a meal. Yummy!

Maito
I have made this several times. It is really, really good! My mother is the greatest and sent me some fresh green chile. Thank you for posting. Somehow I lost this recipe. I am so glad I was perusing the site looking for a new way to use my chileâ€¦ and stumbled across this. No need for a new way, I will make this again. Happy New Year!!

loveleesmile
I made this for my mother to have for lunch today and she really enjoyed it. The chips were soooo good! The lime really kicks the chips up a few notches. I didnt have any avocado, so I left that out. I had some leaft over roasted garlic so I just used that to make this an even simpler meal to prepare. Great recipe!

anme7039