Hot Cool Pasta Salad with Green Chile Vinaigrette
Brighten up your mealtime with this zesty and colorful Hot Cool Pasta Salad with Green Chile Vinaigrette, a vibrant dish that perfectly balances bold Southwestern flavors with cooling, crisp vegetables. Featuring tender rotini pasta tossed in a tangy green chile vinaigrette made with fire-roasted chiles, fresh lime juice, and a touch of honey, this salad is packed with irresistible layers of flavor. A medley of red bell peppers, cucumbers, cherry tomatoes, and creamy avocado adds refreshing crunch and creamy texture, while crumbled cotija cheese ties everything together with a delightful savory touch. Perfect as a chilled side dish for summer barbecues or a light main course, this pasta salad is ready in just 25 minutes and is sure to be your new go-to recipe for any occasion.
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Recipe Information
Ingredients
- 12 oz rotini pasta (or pasta of your choice)
- 4 oz green chiles (fire-roasted, peeled, and diced)
- 0.25 cup extra virgin olive oil
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp white vinegar
- 1 tsp honey
- 2 cloves garlic (minced)
- 0.25 cup cilantro (finely chopped)
- 1 medium red bell pepper (diced)
- 1 medium cucumber (diced)
- 1.5 cups cherry tomatoes (halved)
- 0.5 medium red onion (thinly sliced)
- 0.5 cup cotija cheese (crumbled)
- 1 large avocado (sliced or diced)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down. Set aside.
Prepare the green chile vinaigrette: In a medium bowl, whisk together the olive oil, lime juice, white vinegar, honey, minced garlic, diced green chiles, chopped cilantro, salt, and black pepper. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked pasta, diced red bell pepper, cucumber, halved cherry tomatoes, and thinly sliced red onion.
Pour the green chile vinaigrette over the pasta and vegetables and toss until everything is evenly coated.
Gently fold in the cotija cheese and avocado, taking care not to mash the avocado pieces.
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Optional: Garnish with additional cilantro or a sprinkle of cotija cheese before serving.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 35.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 609 mg | 47% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3296 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
