Hot Cool Pasta Salad With Green Chile Vinaigrette

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups cooked pasta
• 1 large very ripe tomato, 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)

Recipe

• 1 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.
• 2 **for vinaigrette:.
• 3 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.
• 4 ***for chile lime chips:.
• 5 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.