Orecchiette pasta salad with vegetables, corn and beans

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Orecchiette pasta is perfect for salads. Firstly, the tiny ears look cute and organic among the other ingredients. Secondly, their shape helps trap the salad liquids and dressing, allowing you to savor the full flavor of the dish with every spoonful. Toss the pasta with vegetables, herbs, baby corn, and tender lima beans, and drizzle with a dressing of olive oil and pureed chipotle peppers, which imparts a subtle smoky flavor. You'll love the salad's contrasting textures and multifaceted flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g orecchiette pasta (ears), cooked al dente
2 yellow bell peppers, grilled and sliced into strips
1 red onion, thinly sliced into half rings
6 physalis fruits, cut into 4 pieces
1 tbsp. fresh corn kernels
1 cup frozen young lima beans, defrost
1/4 cup white wine vinegar
1 canned chipotle pepper
0.5 cups olive oil
1/4 cup cilantro, finely chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the cooked pasta in a large bowl. Add the pepper, onion, tomatillos, corn, and beans. Blend the chipotle peppers and vinegar until smooth. Slowly pour in the olive oil until emulsified, then season with salt and pepper to taste. Drizzle the dressing over the salad, toss, and garnish with cilantro.

Categories:

recipe / Salads / Vegetable salads / Salads with pasta and cereals / Bobby Flay

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