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.
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.