Zesty Green Chile Pasta Salad with Homemade Tortilla Chips
Experience the vibrant flavors of New Mexico with this Zesty Green Chile Pasta Salad. This refreshing dish combines perfectly cooked pasta with the richness of ripe tomatoes and creamy avocado, all brought together by the flavorful Green Chile Vinaigrette. Each bite is enhanced by the smokiness of roasted green chilies and sharp cheddar cheese, offering a kick of zest that dances on your palate. Accompanying the salad are crisp homemade tortilla chips seasoned with lime and chili powder, elevating the dish into a delightful culinary experience. Perfect as a standalone meal or as a complement to any gathering, this salad is both refreshing and satisfying. Don’t be daunted by the number of steps; this dish comes together quickly and leaves a lasting impression at any table.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
cooked pasta
4 cups (cooked according to package instructions)
very ripe tomatoes
1 large (chopped)
avocado
1 large (chopped)
green chilies
4 large (roasted, peeled & chopped)
sharp cheddar cheese
1/2 cup (diced)
red onion
1/4 cup (finely chopped)
garlic clove
1 large (leave skin on and roast)
olive oil
1/4 cup (for vinaigrette)
cider vinegar
2 tablespoons (for vinaigrette)
lime juice
2 tablespoons (for vinaigrette)
coarse salt
1 teaspoon (for vinaigrette)
black pepper
to taste (for vinaigrette)
sugar
1 pinch (for vinaigrette)
flour tortillas
4 (for chips)
lime juice
2 tablespoons (for brushing tortillas)
salt
1 teaspoon (for chip seasoning)
red chili powder
2 teaspoons (for chip seasoning)
salad greens
as desired (for lining plates (optional))
Instructions
1
Cook the pasta according to package instructions. Drain and let it cool.
2
While the pasta is cooling, prepare the Green Chile Vinaigrette. Leave the skin on the garlic clove and roast it in a dry hot skillet, turning occasionally until softened and with brown spots, about 10 minutes. Remove the garlic from the skillet.
3
In a blender or food processor, combine the roasted garlic, chopped green chilies, olive oil, cider vinegar, lime juice, coarse salt, pepper, and a pinch of sugar. Blend until smooth and emulsified. Set aside.
4
In a large mixing bowl, combine the cooled pasta, chopped tomatoes, avocado, roasted green chilies, diced sharp cheddar cheese, and finely chopped red onion.
5
Pour the Green Chile Vinaigrette over the salad and gently fold to combine, ensuring every ingredient is coated with the dressing.
6
For the homemade Chile Lime Chips, preheat your oven to 400°F (200°C). Combine the salt and chili powder in a small bowl and mix well.
7
Brush one side of each flour tortilla with lime juice, then sprinkle the salt and chili mixture evenly on top. Cut each tortilla into 6 or 8 triangles and place them chile-side up on a baking sheet.
8
Bake in the preheated oven for 7-8 minutes or until the chips are golden and crispy. Remove from the oven and cool completely.
9
Serve the pasta salad on a bed of salad greens if desired, accompanied by the homemade tortilla chips.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Zesty Green Chile Pasta Salad?
The salad features vibrant New Mexican flavors, combining roasted green chilies, creamy avocado, and sharp cheddar with a zesty green chile vinaigrette.
How do I prepare the garlic for the vinaigrette?
Leave the skin on the garlic clove and roast it in a dry hot skillet for about 10 minutes until softened and brown spots appear.
What ingredients are in the Green Chile Vinaigrette?
The vinaigrette consists of roasted garlic, chopped green chilies, olive oil, cider vinegar, lime juice, coarse salt, pepper, and a pinch of sugar.
How are the homemade tortilla chips seasoned?
The chips are brushed with lime juice and sprinkled with a mixture of salt and red chili powder before baking.
What temperature should the oven be for the tortilla chips?
The oven should be preheated to 400°F (200°C) for baking the chips.
How long do the tortilla chips need to bake?
The chips should bake for 7 to 8 minutes or until they are golden and crispy.
Is this pasta salad recipe vegetarian?
Yes, based on the ingredients list provided, this recipe is vegetarian.
What type of cheese is recommended for this recipe?
The recipe calls for 1/2 cup of diced sharp cheddar cheese.
How much pasta is required?
The recipe requires 4 cups of cooked pasta.
What kind of tomatoes should I use?
The recipe suggests using one large, very ripe tomato, chopped.
How many green chilies are needed for the salad?
You will need 4 large green chilies that have been roasted, peeled, and chopped.
What type of vinegar is used in the dressing?
Cider vinegar is used to provide acidity to the Green Chile Vinaigrette.
How should the tortillas be cut for the chips?
Each flour tortilla should be cut into 6 or 8 triangles.
Can I serve the pasta salad on a bed of greens?
Yes, the recipe suggests serving the salad on a bed of salad greens if desired.
What kind of onion is used in this dish?
The recipe calls for 1/4 cup of finely chopped red onion.
Is there sugar in the dressing?
Yes, a pinch of sugar is included in the vinaigrette to balance the flavors.
How do I ensure the vinaigrette is smooth?
You should combine the ingredients in a blender or food processor and blend until smooth and emulsified.
What type of salt is used in the vinaigrette?
The vinaigrette specifically calls for 1 teaspoon of coarse salt.
How many flour tortillas are needed for the chips?
The recipe uses 4 flour tortillas to make the homemade chips.
Should the pasta be warm or cold when mixing?
The pasta should be cooled after cooking and draining before being mixed with the other ingredients.
Does the recipe use lime juice in more than one place?
Yes, lime juice is used both in the Green Chile Vinaigrette and for brushing onto the tortillas.
How much chili powder is used for the chip seasoning?
The recipe calls for 2 teaspoons of red chili powder for the chip seasoning.
What is the first step in making the salad?
The first step is to cook the pasta according to package instructions, drain it, and let it cool.
How do I combine the salad ingredients?
Combine the cooled pasta, vegetables, and cheese in a large bowl, then gently fold in the vinaigrette to coat.
What tool is used to apply lime juice to the tortillas?
The recipe recommends using a brush to apply the lime juice to one side of each tortilla.
Are the green chilies in the salad roasted?
Yes, the recipe uses roasted, peeled, and chopped green chilies.
Can this be served at a party?
Yes, the description notes it is perfect as a complement to any gathering.
What is the total number of ingredients?
There are 18 ingredients listed for this recipe.
How do I prepare the avocado?
One large avocado should be chopped before being added to the salad.
What should I do with the chips after baking?
Remove the chips from the oven and let them cool completely before serving.