Orecchiette pasta is ideal for salads. Firstly small the ears look, among other ingredients, cute and perfectly organic. BUT secondly, due to its shape, the paste retains salad liquids and dressing, and with every spoon you can enjoy full-fledged taste of the dish. Mix pasta with vegetables, herbs, young corn and tender lima beans and pour dressing from olive oil and pureed chipotle pepper, which will give the salad has a light smoked flavor. You will certainly enjoy it the contrasting texture of the salad and its multi-faceted taste. friends: 
Time: one 5 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr orecchiette pasta (ears), boiled al dente
- 2 yellow bell peppers, grilled and chopped straws
- 1 red onion, sliced into thin half rings
- 6 fruits of vegetable physalis, cut into 4 parts
- 1 tbsp. fresh corn kernels
- 1 tbsp. frozen young lima beans, thaw
- 1/4 Art. white wine vinegar
- 1 pod of canned pepper
- 0.5 tbsp. olive oil
- 1/4 Art. finely chopped cilantro
Recipes with similar ingredients: orecchiette paste, sweet pepper, red onion, physalis vegetable, corn, lima beans, wine vinegar, Chipotle pepper, cilantro
Recipe preparation:
- Put the boiled pasta in a large bowl. Add pepper, onion, physalis, corn and beans. Grind until smooth consistency of pepper chipotle with vinegar. Slowly pour in the olive oil, bring to the state of emulsion, salt and pepper over to taste. Pour salad dressing, mix and sprinkle with cilantro.
