Southwestern Pasta Salad
Serves:
4
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Cook Time:
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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.
Prep Time:
Cook Time:
Total Time:
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.
Source: foodnetwork.com
