Southwestern Pasta Salad

Serves: 4

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.

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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.


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