This quick and easy pasta salad can be served as a filling main dish for lunch, or as a bright and tasty side dish. Pack away any leftovers to take for lunch the next day.
lb(s) orecchiette, cooked al dente
yellow peppers, grilled and julienned
red onion, finely sliced
cup fresh corn kernels
cup frozen baby lima beans, thawed
cup white wine vinegar
canned chipotle pepper
cup olive oil
Salt and freshly ground pepper
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.