|Coditos con Salsa - Pasta Salad with Jalapeno Vinaigrette
||[Jun. 2nd, 2004|10:31 am]
Coditos con Salsa - Pasta Salad with Jalapeno Vinaigrette|
"This is a great side dish. It's quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead of time, don't add the avocado until you are ready to serve, since it will change both color and consistency. The Mexican way of marinating jalapeno chiles, called jalapenos en escabeche, is so common that this is one canned or pre-prepared item found all over the country and was one of the first to cross the border."
8 ounces elbow macaroni, cooked, drained and cooled
1/4 cup olive oil
2-3 large garlic cloves, peeled and finely minced
1 firm, ripe avocado, cut into 1" cubes
4 green onions, green part included, coarsely chopped
2 marinated jalapenos, chopped, with a bit of the liquid added to your taste
1/4 cup finely chopped cilantro leaves
juice of one medium lime (about 3 Tbsp)
salt and pepper to taste
In a skillet, saute the garlic briefly in the olive oil; do not let it turn brown. Combine the avocado, onion, chiles, cilantro, and lime in a serving bowl. Add the sauteed garlic and olive oil from the skillet, and gently combine dressing ingredients. Add the pasta and toss to combine it with the dressing. Serves 6 as a side dish.