Hatch Green Chile Pasta Salad

Featuring: Roasted Hatch Green Chile · See also: Cooking with Frozen Roasted Chile

This Hatch green chile pasta salad is a bright, fresh, satisfying dish that's as easy to throw together as it is impressive to serve. A zesty Hatch green chile cilantro vinaigrette ties together tender rotini, black beans, corn, tomato, and creamy avocado — and if you want a heartier Hatch chile pasta with chicken, a couple cups of grilled or shredded chicken turn this side into a full meal.

Some of the best recipes are the ones that don't ask much of you — just good ingredients, a little mixing, and a dressing that does all the heavy lifting. This pasta salad is exactly that kind of recipe, and the vinaigrette is the real star of the show.

The vinaigrette that does the work

It's bright and herby from the cilantro, tangy from lime juice and white wine vinegar, with a touch of honey to balance it out — and then the Hatch green chile comes in with that signature smoky depth that turns a simple dressing into something you'll want to put on everything. Because the chile is already roasted, all its flavor blends straight into the dressing with no cooking required. This recipe works with whichever form of Hatch green chile you have on hand, whether that's freshly roasted, our frozen Roasted Hatch Green Chile, or our Pure Hatch Green Chile straight from the jar.

Make it Hatch chile pasta with chicken

To turn this into a main, fold in two cups of cooked chicken — grilled, roasted, or rotisserie all work. Toss the warm chicken with a spoonful of the vinaigrette first so it soaks up the green chile flavor, then add it to the salad. The smoky chile and tangy lime are a natural match for chicken, and the beans and pasta make it filling enough to carry a weeknight dinner or a packed lunch. For a leaner version, swap in shredded poached chicken breast; for more richness, use thighs.

Choosing your chile & heat

Our family has farmed the Hatch Valley for five generations, and the chile is what makes this salad memorable. Roasted Hatch Green Chile is fire-roasted and peeled, ready to chop into the vinaigrette — medium keeps it crowd-friendly, hot adds real kick. In peak season, grab Fresh Hatch Green Chile and roast it yourself, or keep freeze-dried green chile on hand to rehydrate right into the dressing year-round.

Make-ahead, serving & storage

This salad is hearty enough as a light lunch but also makes a fantastic side for grilled meats, backyard cookouts, and potlucks. Make it ahead and let it chill — the flavors only get better as everything comes together. Cook the pasta just to al dente and rinse it cool so it doesn't turn mushy in the dressing. Add the avocado (and the chicken, if you want it bright) right before serving to keep everything fresh. It keeps in the fridge for up to three days; refresh leftovers with a squeeze of lime and a little extra vinaigrette.