Hot Cool Pasta Salad With Green Chile Vinaigrette - cooking recipe

Ingredients

PASTA SALAD
4 cups cooked pasta
1 large very ripe tomatoes, 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 onion, 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
Garnish
salad greens, if desired to line plates (optional)

Preparation

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.
**For Vinaigrette:
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.
***For Chile Lime Chips:
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.