Indulge in the vibrant flavors of our Green Pasta Salad with Marie Sharp's Green Habanero Pepper Sauce! This refreshing and zesty dish combines the best of both worlds: a tantalizing medley of fresh vegetables and the fiery kick of Marie Sharp's signature sauce. The vibrant green hues of crisp cucumber, crunchy bell peppers, and aromatic herbs perfectly complement the tangy and spicy notes of the habanero pepper sauce. Tossed with al dente pasta and a light vinaigrette, this salad is a delightful blend of textures and tastes that will awaken your taste buds and leave you craving more. Get ready to add a touch of excitement to your next meal with this bold and invigorating recipe!
Green Pasta Salad with Marie Sharp’s Green Habanero Pepper Sauce
Rated 4.0 stars by 3 users
Category
Side Dish
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- Kosher salt
- 8 ounces elbow macaroni
- 3 cup packed fresh spinach
- 1 cup edamame, defrosted and drained
- 2 Persain cucumbers, quartered lengthwise and chopped
- ½ cup freshly chopped herbs, such as parsley, basil, or cilantro
- 2 jalapenos, thinly sliced into rounds
- 3 tablespoons capers, drained
- 2 teaspoon lemon zest
- ¼ cup toasted hulled pumpkin seeds
- 1 avocado, cubed
- Freshly ground black pepper
- Crushed red pepper flakes
- 3 tablespoons lemon juice
- ½ medium shallot, minced
-
2 tablespoons Marie Sharp’s Green Habanero Pepper Sauce
- 1 teaspoon agave nectar
- 1/3 cup olive oil
- Kosher salt
- Freshly ground black pepper
SALAD
DRESSING
Directions
- In a large pot of salted boiling water, cook pasta until al dente. Drain pasta in a colander, then run under cold water to stop cooking and rinse off starches. Set aside to drain while you make the dressing.
- Make dressing: in a medium bowl, whisk together lemon juice, shallot, hot sauce, and agave. Whisking constantly, slowly drizzle in olive oil until mixture is emulsified. Season with salt and pepper.
- In a large bowl, combine pasta, spinach, edamame, cucumbers,
herbs, jalapenos, capers, and lemon zest. Toss for 1 to 2 minutes, until
spinach has reduced in volume and becomes slightly wilted. Add avocado and
pumpkin seeds and toss gently until just combined. Season to taste with salt,
pepper, and crushed red pepper flakes.
Enjoy.
Green Pasta Salad with Marie Sharp’s Green Habanero Pepper Sauce
Sonia Schilling on
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