A few days ago, I made Chicken with Green Chili, Tomatillo, and Avocado Sauce, and there was a LOT of extra sauce. The following day, we had an impromptu get together in which we were going to grill out. I decided a pasta salad was in order, and Nate suggested using the Green Chili, Tomatillo, and Avocado Sauce with the salad – so I did, and it was excellent!
Because there are avocados in the sauce, it wasn’t quite as vibrant as it was on the first day it was made, but it still tasted wonderful!
Green Chili, Tomatillo, and Avocado Pasta Salad
Source: Pigzilla Original combined with Our Life in Food’s Sauce
2 cups small pasta shells
1/3 cup sun-dried tomatoes
1/3 cup mozzarella cheese, cubed
1 cup Green Chili, Tomatillo, and Avocado Sauce
salt and pepper
1. Boil pasta 8-12 minutes until just cooked. Drain and let cool.
2. In a large bowl, combine sun-dried tomatoes and mozzarella, add cooled pasta. Add green chili sauce until pasta is well coated, and salt and pepper to taste. Refrigerate for at least one hour before serving.