Southwestern Pasta Salad

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
Share This Recipe


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


  1. 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.