Southwestern Pasta Salad
Corn, tomatillos, grilled peppers and red onion join forces over a bed of tender orecchiette in this15-minute summer pasta salad. Toss it all together with smoky chipotle dressing for Southwestern flair.
Dovetailing Tip: Cook an additional 1 cup of corn to be used in the Southwestern Pasta Salad day 5.
|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|
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.