Name: Hatch Chile Macaroni Salad
Prep time: 4 min
Cook time: 10 min
Total time: 14 min
Ingredients: 1 Pound Small Shell Macaroni Pasta; 1 Cup Roasted Hatch Chiles (diced ¼ inch); 1 Can Black Beans (15oz, rinsed ); 1 Cup Corn (frozen, thawed, and rinsed under hot water); 1 Cup Red Onion (diced ¼ inch); ¼ Cup Pickled Jalapeños (finely diced); 1 Bunch Cilantro (fresh, finely chopped); 1½ Cups Venegaise; ½ Cup Yogurt (vegan, Forager Brand Greek Yogurt); 1½ Teaspoons Salt; 1 Teaspoon Coriander (ground); 1 Teaspoon Cumin (ground)

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This is THE dish you want to bring to your next picnic. It’s the offering that vanishes every time, and a deviation from the norm. Plus: it’s quick. It’s got a variety of fiber with the new add-ins, it’s vegan (nobody will know), has a bump of protein to keep your macros in check, and it’s perfect for summer. Hatch chiles are in season from late August – Mid September, and we’re going to take advantage of them as much as we can.

What You’ll Love About This Salad

FAST – It’s super fast, and comes together quickly.
FIBER – It’s not just mayo and pasta – I’ve added a gamut of fiber with hatch chiles, corn, black beans, onion, cilantro, and jalapeños.
PROTEIN – A boost of protein with black beans.
MYSTERIOUS – Keeps things spicy and intriguing.

Seasonal Hatch Chiles

Hatch Chiles are grown in the town of Hatch, New Mexico, where the climate makes for perfect, thick-walled mild, hot, and extra hot peppers. These thick walls make for perfect roasting, as the flesh doesn’t disintegrate with the heat, giving you a lovely smoky flavor.

You can find loose hatch chiles in the supermarket when they’re in season generally, and if you’re lucky, you may even have a roast in your town. You can check the Melissa’s Produce website to search any roastings in your city.

How To Roast

If you can’t find a roasting, the next best thing is to heat up your broiler. Halve the fresh chiles, de-seed them prior to placing them on a cookie sheet. Spritz them with a teeny bit of olive oil, and throw them under the broiler for about 5 minutes, or until mostly blackened. Then, place them in a large bowl, and cover with plastic wrap for another 5-10 minutes. Once they’re cool enough to handle, peel the charred skin off, and enjoy!