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.
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 1/4 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.