Summer Pasta Ceviche
Say “Olé” with a colorful, zesty pasta salad paired with our Cheese Ravioli or Asiago Tortellini. Share this dish at the family table or bring along to a picnic or potluck – you will find it is a crowd-pleaser where ever you go!
Ingredients
- 20 oz Parla Cheese Ravioli or Asiago Tortellini
- 8 oz Fresh baby lima beans
- 1 large Red bell pepper, thinly sliced
- 1 1/2 cup Cilantro, chopped
- 1 1/2 cup Corn, drained
- 1 Avocado, cubed
- 1 Jalapeno, seeded and chopped
- 1 tsp Lime zest
- 1 Scallion, thinly sliced
- 1 small Shallot, thinly sliced
- 2 Nectarines or Peaches, thinly sliced
- 1 pint Heirloom tomatoes, halved or quartered
- 1/3 cup Lime juice
- 1/4 cup olive oil
- salt
Servings:
Units:
Instructions
- Cook Parla pasta according to package directions.
- Cook lima beans in pot of boiling water until tender, around 10 minutes. Drain and place in ice water until cool. Drain and set aside.
- To make the dressing, combine lime juice, olive oil, chopped jalapeno, shallots, salt and pepper. Whisk together.
- In a large bowl, combine the lima beans, corn, nectarines, avocado, red bell peppers, tomatoes and cooked pasta.
- Add the dressing. Cover and refrigerate for at least 2 hours or overnight. Add chopped cilantro before serving and season with salt and pepper.
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