Chile pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pasta; cooked & cooled |
| 1 | Head broccoli; bite-sized | |
| ½ | cup | Onion; chopped |
| 3 | 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 | Cloves garlic | |
| 1 | tablespoon | Fresh rosemary; chopped |
| Salt & pepper | ||
Directions
DRESSING
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