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New Mexican Pasta Salad
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Recipe Information
Terri McKibbon

Serves/Makes:3 or more

  • Salad:
  • 1 lb (.5 kg). fusilli pasta, cooked
  • 4 large leaves red leaf lettuce
  • 8 or more kalamata olives, pitted
  • 1 yellow bell pepper, seeded and chopped
  • Red Chile Pesto:
  • 3 cloves garlic
  • 1/8 cup (30 ml) pine nuts
  • 1/8 cup (30 ml) parmasean cheese
  • 1/4 cup (60 ml) cilantro
  • 1/4 cup (60 ml) fresh basil
  • 1/8 cup (30 ml) chile caribe (crushed red chillies)
  • 1 tsp (5 ml). ground cumin
  • 1 cup (225 ml) olive oil
  • salt and pepper to taste
  • Puree all ingredients for pesto except oil in food processor.
  • Slowly add oil until thick.
  • Toss with pasta, olives and yellow bell pepper.
  • Serve each dish with red leaf lettuce at bottom of dish topped by pasta salad.

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