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Santa Barbara Pasta Salad

Yield 10 servings (serving size: 1 cup)
This salad can be stored in the refrigerator for up to a week.

Ingredients

  • 1 (16-ounce) package frozen baby lima beans
  • 3 cups cooked orecchiette (about 1 3/4 cups uncooked
  • 1 1/2 cups diced red bell pepper
  • 1 cup finely chopped onion
  • 1 cup chopped tomatillos (about 4 large)
  • 1 cup fresh corn kernels (about 3 ears)
  • 1/3 cup minced fresh cilantro
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1 (4.5-ounce) can chopped green chiles

Nutrition Information

  • calories 159
  • caloriesfromfat 20 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 6.2 g
  • carbohydrate 27 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 248 mg
  • calcium 30 mg

How to Make It

  1. Cook beans in boiling water 18 minutes or until beans are tender. Drain well.

  2. Combine beans and remaining ingredients in a large bowl. Serve at room temperature or chilled.