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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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.
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