Roasted Poblano Pasta Salad

An old blue and white enameled serving bowl filled with ready-to-eat poblano pasta salad.

A quick and easy dinner side, roasted poblano pasta salad will impress your guests. There are plenty of savory Italian flavors, with a bit of heat, combined in this one dish.

The heart of this pasta dish is the roasted peppers. If you don’t want to turn on the oven, you can char them over an open flame, either on a gas stovetop or a campfire.

This dish also makes for great leftovers the following day. Make sure to set a little aside for lunch or a snack.

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Looking down on a blue serving bowl filled with poblano pasta salad.
The poblano pasta salad is a great option to take on a picnic or to a barbecue.
Close up of poblano pasta salad highlighting the pasta, herb seasoning, and small red chili pieces.
Make sure the dressing fully and evenly covers the pasta for a consistent taste and look.
An old blue and white enameled serving bowl filled with ready-to-eat poblano pasta salad.
Serve the poblano pasta salad in a large bowl to share among friends at an outdoor gathering.

Roasted Poblano Pasta Salad Recipe

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An old blue and white enameled serving bowl filled with ready-to-eat poblano pasta salad.
A quick and easy dinner, roasted poblano pasta salad will impress your guests. Plenty of savory Italian flavors, with a bit of heat, are combined in one dish.
Preparation 30 minutes
Cook 15 minutes
Ready in 45 minutes
Servings 4 Servings
CourseDinner
InfluenceItaly
DifficultySeasoned
MethodSimmer
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Ingredients

Herb Dressing

  • 1/4 cup olive oil
  • 2 tablespoons roasted garlic vinegar
  • 1 lemon zested and juiced
  • 1 tablespoon chopped fresh herbs (thyme, basil, oregano)
  • salt and pepper to taste

Poblano Pasta

  • 2 poblano peppers
  • olive oil
  • salt and pepper to taste
  • 1 red onion diced
  • 2 Roma tomatoes seeded and diced
  • 1 clove garlic minced
  • 1 teaspoon dried Italian herbs
  • 16 ounces penne rigate

Equipment

  • Dutch oven

Directions

Herb Dressing

  • Combine the olive oil, garlic vinegar, lemon, herbs, salt, and pepper in a bowl. Set aside.

Poblano Pasta

  • Heat an oven to 425 degrees F (218 degrees C).
  • Drizzle the poblano peppers with oil and sprinkle with salt and pepper. Roast on a baking sheet until the skin turns blackish brown. Place the poblano peppers in a bowl and cover with plastic wrap. Let cool.
  • Place ¼ cup red onions and tomatoes in a large bowl; set aside. Add the garlic.
  • Bring a large pot of water to a boil and add the Italian seasoning and some salt. Add the pasta and cook until al dente. Drain.
  • Remove the charred skins, seeds, and stems from the poblano peppers and roughly chop.
  • Toss the dressing, tomato mixture, and poblano peppers with the warm pasta then serve immediately or chilled.

Nutritional Information

Sodium: 12mgCalcium: 57mgVitamin C: 69mgVitamin A: 520IUSugar: 7gFiber: 6gPotassium: 519mgCalories: 580kcalMonounsaturated Fat: 10gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 16gProtein: 16gCarbohydrates: 94gIron: 2mg

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About Kathy Pullin

Hailing from legendary BBQ oasis Kansas City, it should not be any surprise Kathy Pullin has a love for barbecue.

Learn more about Kathy Pullin
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