Category: Salads

1 lb Fusilli pasta, cooked, rinsed in cold water and drained

Red chile pesto (see below)

4 large Leaves red leaf lettuce

Kalamata olives

1 Yellow bell pepper, seeded, julienned

RED CHILE PESTO

3 Cloves garlic

1/8 cup Pine nuts (or substitute almonds)

1/8 cup Parmesan cheese

1/4 Bunch cilantro

1/4 Bunch fresh basil

1/8 cup Red chile powder

1/8 cup Chile caribe (crushed red chiles)

1 tsp Ground cumin

Salt to taste

1 cup Olive oil

New Mexican Pasta Salad w/ Red Chile Pesto: Serves about 4.

Mix the Red Chile Pesto and the cold pasta in a medium bowl. Serve the salad on top of the lettuce leaf, garnish w/ the pepper and olives.

Red Chile Pesto: Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.