Southwestern Pasta Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
Save 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Grilled Vegetable Pasta Salad with Parsley Vinaigrette

Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes

🤤 More Drool-Worthy Recipes