Orecchiette pasta salad with vegetables, corn and beans

Ingredients:

• 450 g orecchiette pasta (ears), cooked al dente
• 2 yellow bell peppers, grilled and sliced ​​into strips
• 1 red onion, thinly sliced ​​into half rings
• 6 physalis fruits, cut into 4 pieces
• 1 tbsp. fresh corn kernels
• 1 cup frozen young lima beans, defrost
• 1/4 cup white wine vinegar
• 1 canned chipotle pepper
• 0.5 cups olive oil
• 1/4 cup cilantro, finely chopped

Preparation:

1. Place the cooked pasta in a large bowl. Add the pepper, onion, tomatillos, corn, and beans. Blend the chipotle peppers and vinegar until smooth. Slowly pour in the olive oil until emulsified, then season with salt and pepper to taste. Drizzle the dressing over the salad, toss, and garnish with cilantro.