INGREDIENTS

    PASTA SALAD
  • 4 cups cooked pasta
  • 1 large very ripe tomato , chopped
  • 1 large avocado , chopped
  • 2 large green chilies , roasted, peeled & chopped (about 1/2 cup)
  • 1/2 cup diced sharp cheddar cheese
  • 1/4 cup red onions , finely chopped

    • VINAIGRETTE

  • 1 large garlic clove
  • 2 large green chilies , roasted, peeled, & chopped (about 1/2 cup)
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon coarse salt
  • black pepper
  • 1 pinch sugar

    • CHILE LIME CHIPS

  • 4 flour tortillas
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 2 teaspoons red chili powder

DIRECTIONS

  1. Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top.
  2. **For Vinaigrette:.
  3. Leave the skin on the garlic clove. Roast in a dry hot skillet, turning several times until softened and brown in spots, about 10 minutes. Put all ingredients in a blender or food processor and process until smooth and emulsified.Leftovers will keep 4-5 days in refrigerator.
  4. ***For Chile Lime Chips:.
  5. Heat oven to 400 deg. Combine salt & chile powder, mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 minute or until browned. Cool and store in a ziploc bag until ready to serve with salads, dips, or sandwiches.