Pan-Roasted Corn and Poblano Chili Pasta Salad
3
Points®
Total time: 37 min • Prep: 25 min • Cook: 12 min • Serves: 8 • Difficulty: Easy
Pan-roasting in a dry skillet is a fantastic way to up the flavour of vegetables without adding any fat. For a spicy kick, add a chopped jalapeño pepper to the pan.
Ingredients
Uncooked whole wheat pasta
8 oz, fusilli shape
Poblano chile
1½ cup(s), fresh, diced
Uncooked sweet yellow corn
1½ cup(s), fresh, kernels
Minced garlic
2 tsp(s)
Cumin seeds
1 tsp(s)
Fresh lime juice
3 tbsp(s)
Olive oil
2 tbsp(s)
Table salt
½ tsp(s), or to taste
Black pepper
¼ pinch(es), freshly ground, or to taste
Tomato
2 cup(s), diced
Cilantro
1 cup(s), fresh, coarsely chopped
Red onion
½ cup(s), sliced, chopped
Water
2 cup(s)
Instructions
1
Bring a large pot of lightly salted water to a boil; add pasta and cook until al dente, about 10 minutes. Drain pasta; rinse under cold running water and drain again.
2
Meanwhile, heat a large nonstick skillet over medium-high heat. Add poblano chilies and cook over high heat until lightly charred, but still bright green and crisp tender, about 3 minutes. (Don't stir too often or chilies will overcook before charring.) Remove to a small bowl.
3
Add corn to skillet and cook over high heat until charred in a few places and crisp-tender, about 2 to 3 minutes. Add garlic and cumin and cook until fragrant, about 1 minute.
4
In a large serving bowl, whisk together lime juice, oil, water, salt and pepper until blended. Add pasta, chilies, corn mixture, tomatoes, cilantro and onion; toss to mix and coat. Yields about 1 cup per serving.
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