Santa Fe Pasta Salad

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

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.