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Southwest Summer Pasta Salad

VegetarianNo-CookGastro-Pub

Time: 15 minutes

Yield: 4 servings

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About

Your summer is about to get a little hotter! But like, in a good kind of way. This Southwest Summer Pasta Salad brings the heat, thanks to a spicy chipotle pepper dressing. Don't worry, though! The fresh, juicy veggies and tender orecchiette bring your tastebuds the refreshing experience they crave on a warm summer's day. You get all of the season's best bite after bite! Whether you're in the dog days of summer or longing for a taste of it, Southwest Summer Pasta Salad will surely quench your craving!

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Ingredients

  • 1 pound orecchiette, cooked
  • 2 yellow peppers, grilled, 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, to taste
  • freshly ground pepper, to taste
  • 1/4 cup cilantro, finely chopped

Directions

Step 1 -In a large bowl, combine the cooked orecchiette, the yellow peppers, the red onion, the tomatillos, the corn, and the lima beans.

Step 2 -In a blender, add the vinegar and the chipotle pepper and blend until smooth.

Step 3 -Slowly add the olive oil to the vinegar mixture and blend until it is emulsified.

Step 4 -Season the vinegar mixture with the salt and the pepper.

Step 5 -Pour the dressing over the salad and toss to coat.

Step 6 -Sprinkle the cilantro over the pasta salad and serve.

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