Pan-roasted corn and poblano chile pasta salad
5
Points®
Total time: 37 min • Prep: 25 min • Cook: 12 min • Serves: 8 • Difficulty: Easy
Here's one of the most gorgeous-looking pasta salads you'll ever come across. Pan-roasting in a dry skillet is a fantastic way to up the flavor of vegetables without adding any fat. This recipe features charred poblano chiles, crisp-tender yellow corn, cumin, lots of fresh lime juice and cilantro, plus chopped up tomatoes and red onion. It all comes together in about 40 minutes and is the perfect picnic or potluck side, but is also filling enough to eat on its own. Chockfull of color, crunch, and texture, this recipe will soon become your go-to pasta salad from now on.
Ingredients
Uncooked whole wheat pasta
8 oz
Poblano chile
1.5 cup(s)
Uncooked sweet yellow corn
1.5 cup(s)
Jarred minced garlic
2 tsp
Ground cumin
1 tsp
Fresh lime juice
3 Tbsp
Olive oil
2 Tbsp
Water
2 Tbsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Tomato(es)
2 cup(s)
Cilantro
1 cup(s)
Uncooked red onion(s)
0.5 cup(s), sliced
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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