This Mexican pasta salad with jalapeño vinaigrette is a great side dish to serve with grilled meat, chicken or fish. It’s quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead of time, don’t add the avocado until you are ready to serve, since it will change both color and consistency. The Mexican way of marinating jalapeño chiles, called jalapeños en escabeche, is so common that this is one canned or pre-prepared item found all over the country and was one of the first to cross the border.
- 8 ounces elbow macaroni, cooked, drained and cooled
- 1/4 cup olive oil
- 2-3 large garlic cloves, peeled and finely minced
- 1 firm, ripe avocado, cut into 1″ cubes
- 4 green onions, green part included, coarsely chopped
- 2 marinated jalapeños, chopped, with a bit of the liquid added to your taste
- 1/4 cup finely chopped cilantro leaves
- Juice of one medium lime
- Salt and pepper to taste
In a skillet, sauté the garlic briefly in the olive oil; do not let it turn brown. Combine the avocado, onion, chiles, cilantro, and lime in a serving bowl.
Add the sauteéd garlic and olive oil from the skillet, and gently combine dressing ingredients. Add the pasta and toss to combine it with the dressing.
Serves 6 as a side dish.
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