Photo of Pan-Roasted Corn and Poblano Chili Pasta Salad by WW

Pan-Roasted Corn and Poblano Chili Pasta Salad

Points® value
Total Time
37 min
25 min
12 min
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.


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


2 cup(s), diced


1 cup(s), fresh, coarsely chopped

Red onion

½ cup(s), sliced, chopped


2 cup(s)


  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.