Summertime Green Chile Mac Salad


8 ounces small pasta (such as elbows, medium shells, or other salad size)
1/2 cup mayonnaise
1/2 cup Stubb’s Hatch Green Chile Marinade (1/4 for less heat)
3 tablespoon extra-virgin olive oil
1/2 cup minced onion
1/2 cup diced green bell pepper
1 1/2 cups corn (roasted optional)
4 ounces diced sharp cheddar
1/8 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper


Cooking Instructions:

Cook the pasta in a large pot with plenty if salted water until “al dente,” according to package directions. Do not over-cook. (You can chop the other ingredients while the water boils and the pasta cooks.)

Drain the pasta but do not rinse. Spoon the mayonnaise into a large bowl. While the pasta is warm, add it to the bowl and mix it up with the mayonnaise and Hatch Green Chile Sauce. Stir in the olive oil. Add the onion, bell pepper, and corn and mix. Finally, now that the pasta has cooled, mix in the cheese, salt, and pepper. Serve at room temperature, or lightly chilled. Just prior to serving, taste the salad and refresh the flavors as needed. It may need more mayonnaise, salt or pepper.