Spicy Pasta Salad with Coriander Dressing

    (89)
    20 min

    This salad includes green chilli peppers from a jar. They're hard to find but really add to the taste. The fresh coriander dressing can be used on other salads - it's delicious!


    86 people made this

    Ingredients
    Serves: 8 

    • 150g pasta
    • 1 onion, finely chopped
    • 1 red pepper, finely chopped
    • 180g black olives, sliced
    • 3 tomatoes, diced
    • 120g green chillies (from a jar), diced
    • 80ml white vinegar
    • 1 tablespoon freshly chopped coriander
    • 1 1/2 teaspoons garlic salt
    • 80ml lemon juice
    • 120ml vegetable oil
    • 1 tablespoon caster sugar
    • 1 tablespoon chilli powder

    Method
    Prep:20min  ›  Ready in:20min 

    1. In a large pot with boiling salted water, cook pasta until al dente. Drain.
    2. Meanwhile, combine chopped onion, pepper, olives, tomatoes and green chillies in a large bowl.
    3. In a small bowl, whisk together vinegar, fresh coriander, garlic salt, lemon juice, vegetable oil, sugar and chilli powder.
    4. Mix cooked pasta with vegetables. Toss with coriander dressing and serve.
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    Reviews & ratings
    Average global rating:
    (89)

    Reviews in English (58)

    by
    60

    My husband loves this salad and repeatedly asks me to make it. I omit the olives and green chilies and add only 2 teaspoons of white sugar. I also add just one teaspoon of chili powder since 1 tablespoon is way too spicy for us. Adding a can each of dark red kidney beans and whole kernel corn and using a red onion makes the salad even more attractive. If it weren't for the adjustments I've had to make on my own, this salad is definitely worthy of 5 stars. Its a keeper in my house!  -  04 Aug 2005  (Review from Allrecipes US | Canada)

    by
    26

    I was looking for a low-calorie pasta salad. This was the lowest I found and it sounded different. I was hesitant about only using 2 cups of dry pasta but it turned out to be plenty. I did add about 1/2 cup extra fresh cilantro to the salad. After letting it chill/marinade in the fridge for a few hours I've tasted it and think I will also add a finely diced jalapeno for some spice. It tastes really good now but I think I would enjoy the flavor of a jalapeno. Very good recipe.  -  24 May 2003  (Review from Allrecipes US | Canada)

    by
    18

    This is such a great recipe for those work related potluck/BBQ's. I never have any to bring home!!  -  04 Jun 2000  (Review from Allrecipes US | Canada)

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