Hot Cool Pasta Salad With Green Chile Vinaigrette Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
• Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
• In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
• Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

Steps:

• Cook the pasta according to directions.
• Cook the peas according to directions.
• In another bowl, mix the mayonnaise, lemon juice, and 1 T of the tuna oil and mix.
• Drain the rest of the oil from the tuna.
• Mix the tuna with the mayo mixture.
• Drain the pasta and toss with the mayo mixture, peppers, onion, and carrot.
• Sprinkle the rocket and Parmesan over the top just before serving.

Steps:

• Cook pasta, toss with 1 teaspoon vegetable oil.
• In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp.
• (Steam the vegetables separately for more control over the"crunch.") Toss all ingredients together gently; add salt and pepper to taste.
• Herbs that go well are basil and oregano.
• Refrigerate 1 hour and serve.
• Serving size is 1 cup.
• Note-- I did not steam the veggies.

Steps:

• Cook pasta as directed. Rinse under cold water and drain well.
• Mix oil, vinegar and seasonings till well blended. Toss pasta and vegetables in a large bowl. Add the dressing and toss gently. Cover and refrigerate for at least one hour before serving.
• Toss lightly before serving.