Santa Fe Pasta Salad

Name: Santa Fe Pasta Salad Recipe
Yield: 6
Ingredients: Dressing:; 2 Red Peppers roasted; 4 garlic cloves roasted; 2 tsp chipotle puree; 1 shallot peeled and chopped; 2 tsp maple syrup; 1/2 tsp salt; 2 tbsp rice wine vinegar; 2 tbsp fresh lime juice; 3/4 cup olive oil; Salad:; 4 cups dry fusilli pasta; 3 cups corn fresh or frozen; 1/4 tsp salt; 4 tbsp minced sage; 1 bunch scallions chopped; 2 oz olives; 1 pint cherry tomatoes halved; 2 tbsp pine nuts toasted; 1/2 cup crumbled feta; salt and pepper to taste

Number of Servings: 6

Ingredients

Dressing:2 Red Peppers, roasted4 garlic cloves, roasted2 tsp chipotle puree1 shallot, peeled and chopped2 tsp maple syrup1/2 tsp salt2 tbsp rice wine vinegar2 tbsp fresh lime juice3/4 cup olive oilSalad:4 cups dry fusilli pasta3 cups corn, fresh or frozen1/4 tsp salt4 tbsp minced sage1 bunch scallions, chopped2 oz olives1 pint cherry tomatoes, halved2 tbsp pine nuts, toasted1/2 cup crumbled fetasalt and pepper to taste

Directions

Dressing:
Seed and peel roasted peppers. Place them, along with the garlic, shallots and chipotle puree in a food processor and blend until smooth. Add maple syrup, vinegar, lime juice, salt and blend. With the motor running, drizzle in oil until well incorporated.

Salad:
Boil pasta until al dente, toss with a bit of oil, set aside.

Per-heat oven to 375F. Toss corn with olive oil and salt. Roast for 10 minutes.

To assemble salad, toss pasta with enough dressing to coat. Add remaining ingredients. Garnish with cheese, pine nuts and tomatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving