Best 2 Chile Pasta Salad Recipes

With its vibrant flavors and textures, the classic chile pasta salad is a culinary delight that is perfect for any occasion. From backyard barbecues to potlucks and picnics, this delightful dish is guaranteed to be a hit among your friends and family. With its combination of tender pasta, zesty chili peppers, and fresh vegetables, this salad offers a balance of flavors that will tantalize your taste buds. So, gather your ingredients and let's embark on a culinary journey to create the ultimate chile pasta salad!

Here are our top 2 tried and tested 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 tomatoes and basil.
If you don't have fresh basil, you can use 1 tablespoon of dried basil.
You can use any type of pasta for this salad, but short pastas like penne or fusilli work best.
Be sure to cook the pasta al dente, so it still has a slight bite to it.
For a more flavorful salad, roast the tomatoes before adding them to the salad.
To make the salad ahead of time, cook the pasta and vegetables according to the directions, then let them cool completely. Store the pasta and vegetables separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, combine the pasta, vegetables, and dressing in a large bowl and toss to coat.

Conclusion:

This easy and refreshing pasta salad is perfect for a summer picnic or potluck. It's also a great way to use up leftover pasta and vegetables. With its vibrant colors and delicious flavor, this salad is sure to be a hit with everyone who tries it.