Description
A bright, refreshing pasta salad packed with grilled peppers, corn, and smoky chipotle, perfect for summer gatherings.
Ingredients
Scale
- 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
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
Instructions
- Cook the orecchiette according to package directions, then drain and rinse under cold water to cool.
- In a large bowl, combine the grilled yellow peppers, sliced red onion, quartered tomatillos, corn kernels, and thawed lima beans.
- Whisk together white wine vinegar, olive oil, chipotle pepper (minced), lime juice, garlic, smoked paprika, salt, and pepper to create the dressing.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Add the cooled orecchiette to the bowl and gently fold until the pasta is fully incorporated.
- Stir in the chopped cilantro and adjust seasoning with additional salt or pepper if needed.
- Serve immediately or chill for up to 2 hours for deeper flavor integration.
Notes
For extra creaminess, toss in a handful of crumbled queso fresco before serving. This salad keeps well in the refrigerator for 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Southwest, pasta salad, summer, grilled peppers, chipotle, vegetarian