Pickled Jalapeno Pasta Salad is a sweet and tangy flavoured cold pasta. I got this pasta salad recipe idea from a dip I make to eat with nachos. I make a regular mayonnaise dip and add jalapenos and pickled jalapeno water to it to add a hint of tanginess. I thought of incorporating that into a pasta salad and it came out really good.
This recipe is extremely simple and even a person who isn’t good at cooking can make it. This needs no skills but would be worth it. I added green peas, sweet corns, olives, jalapeno, lemon juice and pineapple in it. The mayonnaise made it creamy and the lemon juice compliments it very well. Try it for yourself and send me your recreations on facebook, instagram or twitter.
Ingredients: (Serves- 2)
- Penne pasta- 2.5 cups
- Green peas- 1/2 cup (boiled)
- Sweet corns- 1/2 cup (boiled)
- Canned pineapple- 2 slices (cubed)
- Pickled jalapeno rings- 10 to 12 (chopped finely)
- Black olives- 5 to 6 (sliced)
- Mayonnaise- 5 tbsp
- Yoghurt- 2 tbsp
- Paprika powder- 1/2 tsp
- Black pepper powder- 1/2 tsp
- Tomato ketchup- 1.5 tbsp
- Oregano- 1/2 tsp
- Fresh lemon juice- 1/2 tbsp
- Fresh mint leaves- for garnishing
Method to prepare pickled jalapeno pasta salad:
- Fill a saucepan with water, add in 1/2 tsp of salt and 1/2 tsp of olive oil. Let it come to a boil and then add in the pasta. Boil the pasta for about 20 minutes or until it is fully cooked. Then, strain it and rinse with cold water. Set aside.
- Take a bowl, add in mayonnaise, yoghurt, black pepper, paprika powder, oregano and tomato ketchup. Mix well. Add in chopped jalapenos and stir them in it.
- Now, take the boiled pasta (make sure it’s not hot) and add in lemon juice and mix well. Then, add the mayonnaise jalapeno mixture to it.
- Add in green peas, sweet corns and pineapple to it. Mix until thoroughly combined.
- Plate the pasta and top it with some olives and garnish it with a mint leaf.
- Let the pasta chill in the fridge for about half an hour before serving.
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