Creamy Vegan Pasta Salad with Quick-Pickled Chiles

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.

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INGREDIENTS

for the quick-pickled chiles
1 large or 2 small hot chiles, seeded + de-stemmed
2 tbsp apple cider vinegar
fat pinch of sugar
pinch of salt

for the sauce
4 green onions
2 tbsp lemon juice
2 tsp grainy mustard
3 tbsp oil

for the pasta
4 cups dry pasta, a small shape like orecchiette or elbows is preferable
10-12 asparagus spears
handful of snap peas, ends trimmed
1/2 cup olives (pitted or not—your choice!)

PREPARATION

Chop the chiles into small pieces and place in a small, non-reactive bowl. In a small saucepan, bring the apple cider vinegar, 2 tablespoons water, sugar and a pinch of salt to a boil. Pour this mixture over the chopped chiles and set aside for at least 10 minutes.
Cook the pasta according to package directions.
Drain, rinse, and set aside.
In a saucepan, bring about 4-5 cups of water to a boil. Remove and discard the hairy end bits of the green onions and chop off just the white parts; you’ll use the greens later. Once the water is boiling, throw the white parts into the water and cook until tender, about 4 minutes. Remove the onions with a pair of tongs (you’ll be using the water again) and place them in the pitcher of a blender.
To the blender, add the lemon juice, mustard, a splash of water, the oil, some salt, pepper, and a bit of the vinegar from the quick pickled chiles if you’d like. Blend the mixture on high until everything is mixed and creamy. Check the dressing for seasoning, adjust, and set aside.
Bring the saucepan of water back up to a boil. Chop the asparagus into small bits and throw them into the water. Simmer until the pieces are slightly tender, about 3-4 minutes. Drain and rinse with cold water to prevent further cooking.
Thinly slice the greens from the green onions. Chop the snap peas up as well. Drain the pickled chiles.
In a large bowl, combine the cooked pasta, pickled chiles, cooked asparagus, chopped green onions and snap peas, the olives, and the dressing. Toss it all together and add salt and pepper to your liking. Serve at room temperature or chilled.
Recipe from thepassionateparsley.com, by Laura Wright