Southwestern Pasta Salad

Recipe Ingredients

1 lb	454g / 16oz	Orecchiette - cooked al dente
2		Yellow peppers - grilled, julienned
1		Red onion - finely sliced
6		Tomatillos - quartered
1 cup	62g / 2.2oz	Fresh corn kernels
1 cup	160g / 5.6oz	Frozen baby lima beans - thawed
1/4 cup	59ml	White wine vinegar
1		Canned chipotle pepper
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	4g / 0.1oz	Cilantro - finely chopped

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A30) - from the TV - FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.