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San Marco's Chili Pepper Penne Salad

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Ingredients
  Chili pepper penne rigate 12 Ounce (1 Package)
  Diced avocado 1 Cup (16 tbs) (Large)
  Julienned red onion 3⁄4 Cup (12 tbs)
  Anaheim chilies 1 Cup (16 tbs), seeded, sliced
  Diced tomato 1 Cup (16 tbs) (Large)
  Sliced cucumber 3⁄4 Cup (12 tbs), peeled, seeded
  Light soy sauce 1⁄2 Cup (8 tbs)
  Fresh lime juice 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Garlic powder 1⁄4 Teaspoon
  Onion powder 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

MAKING
1. Into a pan add water and cook the pasta as per directions on the package.
2. Take a colander, add the pasta when al dente and rinse with cold water such that it is cool to touch.
3. In a large mixing bowl add the pasta well after draining well.
4. Add all the vegetables to the pasta, then toss and set aside.
5. Take a separate mixing bowl and whisk together soy sauce, lime juice, oil, vinegar and spices such that they mix well.

SERVING
6. Over pasta and vegetables pour the salad dressing, toss well and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chili
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
4

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