Southwestern Pasta Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 pound orecchiette, cooked al dente
  • 2 yellow peppers, grilled and julienned
  • 1 red onion, finely sliced
  • 6 tomatillos, quartered
  • 1 cup fresh corn kernels
  • 1 cup frozen baby lima beans, thawed
  • 1/4 cup white wine vinegar
  • 1 canned chipotle pepper
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 1/4 cup cilantro, finely chopped
Directions

Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn and lima beans. Place vinegar and chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

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    This recipe is featured in:

    Cookout Sides & Salads