Jalapeno Pesto Pasta Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 12 servings
A light, pasta side salad made with homemade jalapeno pesto that has been tossed with fresh tomatoes, corn and Anaheim peppers.
16 oz Fusilli Pasta ( I used quinoa pasta)
2 cups cherry tomatoes or grape tomatoes cut in half or sliced
3 Anaheim or mild Chili Peppers, seeded, diced small
1 jalapeno, seeded, diced small
1 cup corn, fresh or frozen that has been thawed
⅓ cup scallions, chopped small
salt & pepper to taste
For Jalapeno Pesto:
2 jalapenos, seeded, roughly chopped
2 cups basil, fresh
2 cloves garlic
¼ cup Parmesan cheese
⅓ cup olive oil
Cook pasta according to directions. Once cooked, drain and add to a bowl.
In a food processor or blender, add jalapeno, basil leaves, garlic, and Parmesan cheese; blend until combined. With processor running add olive oil.
Add Jalapeno Pesto over cooked pasta and gently toss in the tomatoes, peppers, corn and scallions. Season with salt and pepper to taste.
Refrigerate for at least one hour or until ready to serve.
Before adding the jalapeno to the salad, taste it first with the jalapeno pesto. My peppers were not real spicy, but yours could be and that extra jalapeno could be to much.