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Santa Fe Pasta Salad

Kraft Memeber Recipe
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Makes: Serves 6-8 Total Time: 1 hr 10 min
Category: Side Dishes Sub Category: Other

what you need
  • Dressing
  • 2 red peppers, roasted
  • 4 cloves garlic, roasted
  • 2 tsp. chipotle puree (take a can of chipotle peppers and puree it)
  • 2 tsp. maple syrup
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. salt
  • 3/4 cup olive oil
  • Salad
  • 4 cups dry fusilli pasta
  • 3 cups corn, fresh or frozen
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt
  • 4 Tbsp. minced sage or 3 tsp dried sage*
  • 1 bunch green onions, chopped
  • Salt and pepper to taste
  • 2 pints grape tomatoes
  • 1/2 cup crumbled feta cheese
  • 2 Tbsp. pine nuts, toasted
make it
1. Begin by preparing the dressing. Seed and peel the roasted peppers. Place them, along with the garlic and chipotle puree in a food processor and blend until smooth. Add maple syrup, vinegar, lime juice, salt and blend. With the motor running, slowly drizzle in the oil until well incorporated and thickened. Set aside.

2. In a large pot of boiling water, cook the pasta until al dente. Set aside while you prepare the remaining ingredients.

3. Preheat the oven to 350°F. Toss corn with oil and salt and evenly spread it out in a small baking pan. Roast in the oven for 10 minutes. Remove and cool.

4. To assemble the salad, toss pasta in a large bowl with enough dressing to coat. Add corn, sage and green onions and toss well. Add more dressing to taste and season with salt and pepper. Just before serving, garnish with grape tomatoes, crumbled feta cheese and pine nuts.
*I used dried sage and added what looked like enough. I'm not sure if 3 teaspoons dried sage is really about equal to 4 Tbsp. fresh minced sage.

General note - the cookbook suggests adding avocado to the salad as well if you want, and I definitely agree that it would fit in perfectly here. Plus avocados are always so delicious.
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