This is ridiculously delicious. And it takes little to no time at all to prepare! I wanted something cold, light, and veggieful to help combat the heat of the summer. And the green chile lime vinaigrette? It’s to die for. It’s amazingness should be illegal. Don’t let the name fool you either – the vinaigrette isn’t spicy at all. If you do want some spice in your life, just add in a chopped jalapeño to the pasta salad and you’ll be good to go.
Ingredients:
- 4 Ounce Chopped Green Chillies
- 0.25 Cup Cilantro, Chopped
- 3 Tablespoon lime juice
- 1 Count Garlic Clove, Minced
- 1 Tablespoon olive oil
- 1 Tablespoon white wine vinegar
- 1 Tablespoon water
- 1 Teaspoon honey
Instructions:
- Combine the vinaigrette ingredients together in a small bowl.
- Stir together and cover.
- Set in the fridge to cool while you get the pasta salad together.
- Toss the ingredients for the pasta salad in a large bowl together. Allow to cool in the fridge until ready to serve (I added the avocado in last and carefully stirred it in so that it would turn to mush)
- When ready, plate up the pasta salad and top with the dressing.
