| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 778 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 19 g |
| Cholesterol | 0 mg |
| Sodium | 928 mg |
Reviews
Great flavor but because I had to double the recipe, the vinegar became a little overwhelming and the tomatillos a little bitter for my taste. I
Absolutlely YUMMY! Flavor was incredible! Had rave reviews. Will make again!!
I made this recipe for a gathering at my house. Everybody loved it!! For my taste we added and extra one or two chipotles. But if you don’t like spicy foor, just stick to the recipe, the combination of flavors is really good.
I believe Randi from St Louis used a whole can of chipotle peppers instead of one canned pepper because it was not overwhelming at all. I used large isreali cous cous rather than the orecchitte pasta because thats what I had on hand and it turned out great. Everyone loved it.
The chipotle overpowered the other ingredients in this dish, leaving the flavor flat and one-dimensional. It really needed some other spices to make it interesting rather than just smoky hot.