Tag: chef ramsay pasta salad

Fiesta Pasta Salad & Green Chile Lime Vinaigrette

This is ridiculously delicious. And it takes little to no time at all to prepare!

I wanted something cold, light, and veggieful to help combat the heat of the summer after a weekend impromptu tubing adventure down the Comal river with my parents and three year old little lady.

And the green chile lime vinaigrette? It’s to die for. 

It’s amazingness should be illegal. 

Don’t let the name fool you either, the vinaigrette isn’t spicy at all.  If you do  want some spice in your life, just add in a chopped jalapeño to the pasta salad and you’ll be good to go.

I swear I could live off avocados in the summer. Avocados and salsa. 

Now all I need is a margarita or a spiked watermelon. Mmm… 

Fiesta Pasta Salad & Green Chile Lime Vinaigrette
 
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: 1 Cup • Calories: 208.4 • Fat: 8.5 g • Carb: 30.4 g • Fiber: 7 g • Protein: 6.1 g • Sugar: 7.1 g • Sodium: 225.9 mg

Ingredients:
Vinaigrette:
4 Oz. Chopped Green Chilies
1/4 C. Cilantro, Chopped
3 Tbsp. Lime Juice
1 Garlic Clove, Minced
1 Tbsp. Olive Oil
1 Tbsp. White Wine Vinegar
1 Tbsp. Water
1 Tsp. Honey

Salad:
2/3 C. Veggie Pasta Rotini Noodles, Cooked
1 Can No Salt Added Black Beans, Drained & Rinsed
1 Can No Salt Added Corn, Drained
1 Can No Salt Added Diced Tomatoes, Drained
2 Avocado, Diced

 Directions:
 
Combine the vinaigrette ingredients together in a small bowl.

Stir together and cover.

Set in the fridge to cool while you get the pasta salad together. 

Toss the ingredients for the pasta salad in a large bowl together. Allow to cool in the fridge until ready to serve.

I added the avocado in last and carefully stirred it in so that it would turn to mush. 

When ready, plate up the pasta salad and top with the dressing. 

Alternatively you could toss the pasta salad with the vinaigrette if you intend to eat it all right away. Otherwise the noodles will swell and further absorb the liquid. 

I topped mine with a bit of queso fresco, just because I had it on hand and didn’t want it to go to waste. It’s so entirely unneeded.

PIZZA PASTA SALAD

This recipe has become one of my go-to recipes for potlucks and family dinners because it is so easy and everyone loves it!

Pizza Pasta Salad


16 oz. rotini pasta
1 cup pepperoni, diced (I used a 5 oz bag of the mini pepperonis to save time)
1 can olives, sliced
1 cup mozzarella, cut into small pieces (I usually use about 6 string cheeses-they work so great for this!)
1/4 cup Parmesan cheese
1 cup tomatoes, diced (I usually leave these out since my family is not a huge fan of tomatoes!)
1 bottle of Bernstein’s Restaurant Recipe Italian dressing (I have tried several different kinds of Italian dressing and this one really is the best in this recipe-it makes it so yummy!  It’s not very expensive and I’ve been able to find it at most grocery stores.)




Cook pasta according to package directions.  While the pasta is boiling, you can get everything else ready to assemble.  Cut up the cheese, olives and pepperoni if needed.

When pasta is cooked, drain and rinse with cold water.  Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve.  You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving.  I like to prepare this the night before so everything has a bit of a chance to marinate.  Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed!

Enjoy!

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