San Marco's Chili Pepper Penne Salad Recipe
Ingredients
| Chili pepper package | 1 | |
| 1 cup large diced avocado | ||
| Red onion | 3/4 Cup (16 tbs), julienned | |
| 1 cup seeded sliced Anaheim chilies | ||
| 1 cup large diced tomato | ||
| 3/4 cup peeled seeded sliced cucumber | ||
| Light soy sauce | 1/2 Cup (16 tbs) | |
| Lime juice | 1/2 Cup (16 tbs) | |
| Extra virgin olive oil | 1/3 Cup (16 tbs) | |
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Garlic powder | 1/4 Teaspoon | |
| Onion powder | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
MAKING
1. Into a pan add water and cook the pasta as per directions on the package.
2. Take a colander, add the pasta when al dente and rinse with cold water such that it is cool to touch.
3. In a large mixing bowl add the pasta well after draining well.
4. Add all the vegetables to the pasta, then toss and set aside.
5. Take a separate mixing bowl and whisk together soy sauce, lime juice, oil, vinegar and spices such that they mix well.
SERVING
6. Over pasta and vegetables pour the salad dressing, toss well and serve.
1. Into a pan add water and cook the pasta as per directions on the package.
2. Take a colander, add the pasta when al dente and rinse with cold water such that it is cool to touch.
3. In a large mixing bowl add the pasta well after draining well.
4. Add all the vegetables to the pasta, then toss and set aside.
5. Take a separate mixing bowl and whisk together soy sauce, lime juice, oil, vinegar and spices such that they mix well.
SERVING
6. Over pasta and vegetables pour the salad dressing, toss well and serve.
Chef
