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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl, combine the cooked pasta, diced red bell pepper, cucumber, halved cherry tomatoes, and thinly sliced red onion.

Step 4

Pour the green chile vinaigrette over the pasta and vegetables and toss until everything is evenly coated.

Step 5

Gently fold in the cotija cheese and avocado, taking care not to mash the avocado pieces.

Step 6

Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Step 7

Optional: Garnish with additional cilantro or a sprinkle of cotija cheese before serving.

Nutrition Facts

Serving size	(1626.0g)

Amount per serving	% Daily Value*
Calories	1945.6

Total Fat 123.5g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat g
Cholesterol 50mg	0%
Sodium 3563.4mg	0%
Total Carbohydrate 183.9g	0%
Dietary Fiber 38.7g	0%
Total Sugars 35.1g
Protein 48.8g	0%

Vitamin D 12IU	0%
Calcium 609.0mg	0%
Iron 8.8mg	0%
Potassium 3296.4mg	0%

*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.

Source of Calories

Fat: 54.4%

Protein: 9.6%

Carbs: 36.0%