Chile pasta salad

Yield: 4 Servings

Measure Ingredient
8 ounces Pasta; cooked & cooled
1 \N Head broccoli; bite-sized
½ cup Onion; chopped
3 \N Plum tomatoes; seeded and diced
⅓ cup Toasted nuts; chopped
4 ounces Blue cheese; crumbled
⅓ cup Parmesan cheese; grated
6 ounces Ham or smoked turkey
2 tablespoons Hot chile oil
⅓ cup Red wine vinegar
3 \N Cloves garlic
1 tablespoon Fresh rosemary; chopped
\N \N Salt & pepper


Blend dressing ingredients in a blender. Pour over salad & allow flavors to blend for at least an hour.

Per serving: 375 Calories; 11g Fat (27% calories from fat); 18g Protein; 51g Carbohydrate; 27mg Cholesterol; 612mg Sodium Recipe by: from Pepperhead Quarters Newsletter Posted to CHILE-HEADS DIGEST V4 #101 by shade <liveoak@...> on Aug 27, 1997

Similar recipes