Southwestern pasta salad

Explore the bold flavors of Southwestern cuisine with this zesty pasta salad. Packed with fresh veggies and a tangy dressing, it's a vibrant addition to any gathering.

Ingredients:

• 450g 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:

1. Combine cooked pasta with peppers, onions, tomatillo, corn, and lima beans in a large bowl. Blend vinegar and chipotle peppers in a blender until mixture is smooth. Gradually incorporate olive oil until it thickens and season with salt and pepper to your liking. Mix the salad with the dressing and sprinkle cilantro on top.

Summary:

• Calories: 3110 kcal
• Fat: 121 g
• Protein: 76 g
• Carbs: 440 g
• Potassium: 3385 mg
• Magnesium: 424 mg