Best Chile Pasta Salad Recipes

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT

Pasta Salad With Roasted Eggplant, Chile and Mint image

This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Steps:

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
Place tomato in large bowl and sprinkle lightly with salt.
Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams

CHILE PASTA SALAD

Chile Pasta Salad image

Cold salad with a bit of zip! Can easily be a main dish for a light lunch. Serve on lettuce leaves if desired.

Provided by Rina Jans

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Yield 6

Number Of Ingredients 8

Ingredients

4 ounces bow tie pasta
½ cup nonfat plain yogurt
1 tablespoon Dijon-style prepared mustard
½ teaspoon salt
1 green chile pepper, chopped
4 medium tomato - peeled, seeded and chopped
2 green onions, sliced
1 clove crushed garlic

Steps:

Cook pasta and drain. Rinse with cold water; drain.
Mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onion and garlic. Cover and refrigerate about 2 hours or until chilled.

Nutrition Facts : Calories 101 calories, Carbohydrate 20.1 g, Cholesterol 0.4 mg, Fat 0.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 278.5 mg, Sugar 4.9 g

HOT COOL PASTA SALAD WITH GREEN CHILE VINAIGRETTE

Hot Cool Pasta Salad With Green Chile Vinaigrette image

Another great dish - pasta, dressing and chips all from the New Mexican CHILE site. Don't let the number of steps throw you, it is faster than it looks!!! And worth it!

Provided by Mommy Diva

Categories Salad Dressings

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 19

Ingredients

4 cups cooked pasta
1 large very ripe tomatoes, 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)

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.

Nutrition Facts : Calories 584, Fat 30.8, SaturatedFat 6.9, Cholesterol 14.8, Sodium 1465.4, Carbohydrate 69.2, Fiber 13.6, Sugar 5.4, Protein 12.6