Step 1

In a large bowl, combine the cooked orecchiette, the yellow peppers, the red onion, the tomatillos, the corn, and the lima beans.

Step 2

In a blender, add the vinegar and the chipotle pepper and blend until smooth.

Step 3

Slowly add the olive oil to the vinegar mixture and blend until it is emulsified.

Step 4

Season the vinegar mixture with the salt and the pepper.

Step 5

Pour the dressing over the salad and toss to coat.

Step 6

Sprinkle the cilantro over the pasta salad and serve.