Recipe courtesy of Bobby Flay

Southwestern Pasta Salad

Name: Southwestern Pasta Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
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

Getting reviews...

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

Save Recipe

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.