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.

The poblano pasta salad is a great option to take on a picnic or to a barbecue.

Make sure the dressing fully and evenly covers the pasta for a consistent taste and look.

Serve the poblano pasta salad in a large bowl to share among friends at an outdoor gathering.
Roasted Poblano Pasta Salad Recipe
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
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
Calories: 580kcalCarbohydrates: 94gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 12mgPotassium: 519mgFiber: 6gSugar: 7gVitamin A: 520IUVitamin C: 69mgCalcium: 57mgIron: 2mg
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