New mexican pasta salad w/red chile pest

Yield: 4 Servings

Measure Ingredient
1 pounds Fusilli pasta; cooked, rinsed in cold water and drained
\N \N Red chile pesto (see below)
4 larges Leaves red leaf lettuce
\N \N Kalamata olives
1 \N Yellow bell pepper; seeded, julienned
3 \N Cloves garlic
⅛ cup Pine nuts (or substitute almonds)
⅛ cup Parmesan cheese
¼ \N Bunch cilantro
¼ \N Bunch fresh basil
⅛ cup Red chile powder
⅛ cup Chile caribe (crushed red chiles)
1 teaspoon Ground cumin
\N \N Salt to taste
1 cup Olive oil


New Mexican Pasta Salad w/ Red Chile Pesto: Serves about 4.

Mix the Red Chile Pesto and the cold pasta in a medium bowl. Serve the salad on top of the lettuce leaf, garnish w/ the pepper and olives.

Red Chile Pesto: Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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