Pan-Roasted Corn and Poblano Chili Pasta Salad

Total Time
37 min
25 min
12 min
Pan-roasting in a dry skillet is a fantastic way to up the flavor of vegetables without adding any fat.


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

ground cumin

1 tsp

fresh lime juice

3 Tbsp

olive oil

2 Tbsp


2 Tbsp

table salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

fresh tomato(es)

2 cup(s), diced


1 cup(s), fresh, coarsely chopped

uncooked red onion(s)

½ cup(s), sliced, chopped


  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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