Chili-Pepper Penne Salad
1 pound hot-pepper pasta
1 avocado, pitted, peeled, and diced
½ cup julienned red onion
1 cup seeded and sliced Anaheim chili pepper
1 cup diced tomato
½ cup peeled, seeded, and sliced cucumber
½ cup soy sauce
½ cup fresh lime juice
⅓ cup red wine vinegar
⅓ cup extra virgin olive oil
1 tablespoon finely minced onion
½ teaspoon finely chopped garlic
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon freshly ground pepper
In separate mixing bowl, whisk together soy sauce, lime juice, and vinegar. Gradually whisk in the olive oil. Blend in the onion, garlic, cilantro, salt, and pepper and continue to mix well.
In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain. Rinse until cool and drain again.
Transfer the pasta to a large serving bowl, and toss with vegetables. Toss with dressing to coat.