“Southwest Nacho” Pasta Salad
Not only are jalapeños a good source of vitamin C, they are also a natural appetite suppressant—especially if they’re really fiery!
Who knew? We do!
“Southwest Nacho” Pasta Salad
Pasta
Ingredients:
- 1 Lb. Pappardelle’s Southwestern Blend Pasta
- 1 large heirloom tomato, diced
- ½ cup roasted chilies, chopped small
(If dried, rehydrate.) - 2 ears sweet corn, grilled without husk then
cut from the cob - 3 large cloves fresh garlic, minced
- ½ cup pickled jalapeños, chopped small
- Fresh cilantro, chopped
Dressing
Ingredients:
- 4 oz. extra virgin olive oil
- 1 oz. local honey
- 1 mango peeled and roughly chopped
- 1 T ground cumin seed
- 2 tsp. light chili powder
Instructions:
Cook pasta until slightly underdone (about 8 minutes). Strain. Immediately chill pasta in an ice water bath to stop the cooking process. Strain again. No one likes mushy pasta salad!
Cook pasta until slightly underdone (about 8 minutes). Strain. Immediately chill pasta in an ice water bath to stop the cooking process. Strain again. No one likes mushy pasta salad!
Add dressing ingredients together and emulsify in a blender, food processor, or by hand with a whisk. Put cooked and chilled pasta, dressing, and fresh vegetables in a bowl and mix by hand. Add salt and fresh black pepper to your taste. Enjoy!
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