Best 2 Chile Pasta Salad Recipes

**Tantalize Your Taste Buds with Chile Pasta Salad: A Refreshing Fusion of Flavors**

Unleash a symphony of flavors with our tantalizing Chile Pasta Salad, a vibrant dish that combines the tangy heat of chiles with the satisfying heartiness of pasta. Dive into a medley of textures, from the al dente pasta to the crisp vegetables and the succulent chicken. Each bite offers a burst of freshness, thanks to the vibrant herbs and zesty dressing. This versatile salad caters to diverse preferences, with options for vegetarians and a spicy variation for those who crave an extra kick. Get ready to embark on a culinary adventure that will leave your taste buds craving more.

Let's cook with our recipes!

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT

Pasta Salad With Roasted Eggplant, Chile and Mint image

This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Steps:

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
Place tomato in large bowl and sprinkle lightly with salt.
Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams

CHILE PASTA SALAD

Chile Pasta Salad image

Cold salad with a bit of zip! Can easily be a main dish for a light lunch. Serve on lettuce leaves if desired.

Provided by Rina Jans

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Yield 6

Number Of Ingredients 8

Ingredients

4 ounces bow tie pasta
½ cup nonfat plain yogurt
1 tablespoon Dijon-style prepared mustard
½ teaspoon salt
1 green chile pepper, chopped
4 medium tomato - peeled, seeded and chopped
2 green onions, sliced
1 clove crushed garlic

Steps:

Cook pasta and drain. Rinse with cold water; drain.
Mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onion and garlic. Cover and refrigerate about 2 hours or until chilled.

Nutrition Facts : Calories 101 calories, Carbohydrate 20.1 g, Cholesterol 0.4 mg, Fat 0.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 278.5 mg, Sugar 4.9 g

Tips:

For the best flavor, use fresh, ripe vegetables.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about 1/3 of the amount called for in the recipe.
Add some protein to your pasta salad by adding grilled chicken, shrimp, or tofu.
If you're making the pasta salad ahead of time, be sure to let it chill in the refrigerator for at least an hour before serving. This will help the flavors to meld together.
Serve the pasta salad with a side of crusty bread or garlic bread.

Conclusion:

Pasta salad is a versatile and delicious dish that can be enjoyed as a main course or a side dish. It's perfect for potlucks, picnics, and backyard barbecues. With so many different variations to choose from, there's sure to be a pasta salad recipe that everyone will love.