ROASTED CORN PASTA SALAD
I received this from the chef at my favorite restaurants. I now make this at home and for potlucks. This recipe is a downsized version of the restaurant version so some amounts may require slight adjustments.
Provided by kmergirl
Categories Potluck
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn, onions, butter and oil and roast in a 400 degree oven until onions are translucent and tender. Remove from oven and cool in refrigerator.
- Cook fusilli as directed and cool under running water.
- Combine cilantro, chipotle and mayo in food processor and puree.
- Mix fusilli, corn/onion mix and puree ingredients. Add salt to taste.
- Chipotle puree is canned chipotle peppers usually found in the Mexican section of most grocery stores. Before using place the contents of the can in a food processor and puree well.
Nutrition Facts : Calories 117.5, Fat 8.8, SaturatedFat 1.7, Cholesterol 7.6, Sodium 148.3, Carbohydrate 10, Fiber 0.8, Sugar 1.7, Protein 1
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