Spicy Pasta Salad

Ines Aspe
Ines Aspe
This pasta salad recipe is not only delicious but also very colorful and has a great variety of vegetables. The best part is its spicy touch with the delicious orange and chipotle vinaigrette. Very different from any salad recipe!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 200 grams elbow pasta, La Moderna®
  • 1 teaspoon salt 1 teaspoon salt
  • 2 tomatoes
  • 2 bell peppers, yellow, in thin strips. 2 bell peppers, yellow, in thin strips.
  • 2 bell peppers, orange, in thin strips. 2 bell peppers, orange, in thin strips.
  • 2 zucchinis, in thin strips.
  • 1 cup panela cheese, in cubes. 1 cup panela cheese, in cubes.
  • 1/2 red onions, in puma. 1/2 red onions, in puma.
  • 1 cup peanuts, toasted. 1 cup peanuts, toasted.
  • 1/2 teaspoons pepper 1/2 teaspoons pepper
  • 2 oranges, for the vinaigrette. 2 oranges, for the vinaigrette.
  • 1/3 cups white vinegar, for the vinaigrette. 1/3 cups white vinegar, for the vinaigrette.
  • 2 tablespoons chipotle chile, ground. 2 tablespoons chipotle chile, ground.
  • 1/2 teaspoons chile seeds, for the vinaigrette.
  • 1 teaspoon chicken bouillon powder, for the vinaigrette.
  • 1/2 teaspoons pepper, for the vinaigrette. 1/2 teaspoons pepper, for the vinaigrette.
  • 1 cup olive oil, for the vinaigrette.
  • 1 sprig fresh cilantro, for garnish.
Preparation
20 mins
10 mins
Low
  • In a small pot with boiling water, add salt and cook La Moderna® elbow pasta according to package instructions. Drain and cool.
  • Mix the pasta with the vegetables and peanuts. Season with salt and pepper and set aside.
  • For the vinaigrette, in a bowl and using a whisk, mix the orange juice, vinegar, chipotle, chili seeds, granulated sugar, and pepper. Add the olive oil and mix until emulsified. Adjust seasoning.
  • Mix the salad with the vinaigrette and serve. Garnish with fresh cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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