Follow these steps for perfect results
fusilli
jalapenos
seeded and minced
olive oil
fresh cilantro
chopped
kosher salt
freshly ground pepper
to taste
red onions
peeled and cut into 1/8-inch slices
olive oil
feta
crumbled
kosher salt
to taste
freshly ground pepper
to taste
bell peppers
roasted, peeled, seeded and cut into 1/4-inch strips
olive oil
lemon juice
fresh
kosher salt
freshly ground pepper
to taste
avocados
peeled, pitted and cubed
lime juice
fresh
garlic
peeled and minced
kosher salt
Tabasco sauce
salad greens
olive oil
lime juice
fresh
kosher salt
freshly ground pepper
to taste
Cook the fusilli in boiling salted water until al dente.
Drain, rinse and drain well.
Place in a bowl and toss with the jalapenos, olive oil, cilantro, salt and pepper.
Preheat the broiler.
Place the onions on baking sheets and brush with oil.
Broil until browned, about 5 minutes.
Cool and coarsely chop.
Place in a bowl and toss with the feta, salt and pepper.
Place the roasted peppers in a bowl and toss with the olive oil, lemon juice, salt and pepper.
Place the avocados in a bowl and toss with the lime juice, garlic, salt and Tabasco.
Place the salad greens in a large bowl and toss with the olive oil, lime juice, salt and pepper.
Pass the dishes separately, letting guests build their own salads.
Expert advice for the best results
Roast the bell peppers ahead of time to save time.
Adjust the amount of jalapeno to your desired spice level.
Add other vegetables like cucumbers or tomatoes.
Everything you need to know before you start
15 minutes
Components can be made ahead of time
Arrange the salad greens on a platter and top with the pasta, onions, peppers, and avocado. Sprinkle with feta and serve.
Serve as a light lunch or side dish.
Pairs well with grilled chicken or fish.
Complements the flavors of the salad
Discover the story behind this recipe
Common salad ingredients in the Mediterranean diet.
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