Tuesday's Meal: Hatch Pasta Salad

Emily Madden with H-E-B Cooking Connection shares a recipe using hatch peppers.

The recipe is as follows:

Ingredients

  • 1 lb cooked pasta
  • 6 oz sour cream
  • 1 cup Cookwell & Company Hatch Vinaigrette
  • 1/2 tbsp. Adams Reserve Fajita Rub
  • 1 cup pico de gallo
  • 1/2 cup roasted hatch peppers, seeds removed
  • 1 1/2 cup Hatch Rotisserie chicken, or flavor of choice
  • 1 cup Mexican Blend cheese

Method

  • In small bowl combine sour cream, hatch vinaigrette, and fajita rub and mix well.
  • Put all other ingredients in a large bowl and toss.
  • Add in dressing and mix well.
  • Serve right away or serve chilled.
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