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Lemon zest, jalapeño, cilantro combine in salad

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synergy

Posted: Apr 13 2011, 08:01 AM

Advanced Member

Group: Admin
Posts: 96,772
Member No.: 3
Joined: 20-November 07

I am not a fan of cilantro.

QUOTE

Lemon zest, jalapeño, cilantro combine in salad

Pasta salads make great pack-and-go lunches or picnic fare. This week I'm tossing up a pasta salad with a little Southwestern flair.

Lemon zest, jalapeño, cilantro combine in salad

QUOTE

The Augusta Chronicle

By Karin Calloway
Columnist
Tuesday, April 12, 2011

Pasta salads make great pack-and-go lunches or picnic fare. This week I'm tossing up a pasta salad with a little Southwestern flair.

I used rotini pasta when testing the recipe, but you can use any small pasta shape you have on hand. Shells, elbows and bow ties all can substitute for the rotini.

The salad has a simple lemon vinaigrette that is zesty from the addition of lemon zest, spicy with a little chopped fresh jalapeño and herbaceous from chopped fresh cilantro. Use the jalapeño according to your heat preference, and substitute chopped fresh parsley for the cilantro if you're not a cilantro fan (it tastes like soap to some people).

I make this a main dish salad by adding diced cooked chicken; cooked shrimp is a good substitution for the chicken. Omit the chicken if you'd like to serve this as a side salad.

The last Southwestern touch is some diced avocado, which you toss into the salad just before serving. Serve with a fruit salad for an at-work lunch or packable picnic.

ZESTY PASTA SALAD

8 ounces rotini pasta

2 cups rotisserie chicken, diced, or 1 pound peeled, deveined and cooked shrimp

1 cup grape tomatoes, halved

1 4-ounce can sliced black olives, drained

2 tablespoons chopped fresh cilantro, or to taste

Chopped fresh or pickled jalapeño, to taste, optional

1 teaspoon grated lemon zest

3 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste.

1 avocado

Cook pasta according to package directions. Drain and then rinse under cool water. Add the remaining ingredients except avocado and toss together to coat evenly with the juice and olive oil. Season to taste with salt and pepper and toss again. Cover and refrigerate until ready to serve or serve immediately. Peel and dice avocado just before serving and toss into the salad.

Makes 6 servings.
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We're looking for your best kitchen creation, whether it's a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we'll feature it on the Wednesday food page of The Augusta Chronicle. Send your recipe and contact information to karin.calloway@comcast.net, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.

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