Hot Cool Pasta Salad With Green Chile Vinaigrette Food

HOT COOL PASTA SALAD WITH GREEN CHILE VINAIGRETTE

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.

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
• Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
• Slice the tortillas into 4-inch long, thin, triangular strips.
• In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
• Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
• To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

HOT PASTA SALAD

Steps:

• Cook the pasta according to directions.
• Cook the peas according to directions.
• In another bowl, mix the mayonnaise, lemon juice, and 1 T of the tuna oil and mix.
• Drain the rest of the oil from the tuna.
• Mix the tuna with the mayo mixture.
• Drain the pasta and toss with the mayo mixture, peppers, onion, and carrot.
• Sprinkle the rocket and Parmesan over the top just before serving.

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE

Steps:

• Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
• Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

GREEN GODDESS PASTA SALAD

Steps:

• In a pot of heavily salted water, cook the tortellini according to the package directions.
• Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal 1/4 cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for 3/4 cup, and set it aside. (Reserve any remaining fennel for another use.)
• Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
• As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it's still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
• Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.
• To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.

GREEN SALAD WITH SOY VINAIGRETTE

Steps:

• Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
• Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.