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!
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.