Prep Time
15 min
Yields
4 servings
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.
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ingredients
1
lb(s) 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
¼
cup white wine vinegar
1
canned chipotle pepper
½
cup olive oil
Salt and freshly ground pepper
¼
cup cilantro, finely chopped
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directions
Step 1
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.