Roasted Pepper Southwestern Pasta Salad
Welcome back to Foodie Friday!
Where every 2nd Friday of the month I, Sandra from A Dash of Sanity, will be sharing one of my favorite recipes with the friends and followers of Love Bakes Good Cakes.
I love salads in the summer. Potato salad, green salad, yes even Jell-O salad but my favorite one to eat and serve is pasta salad. Since this Roasted Pepper Southwestern Pasta Salad is perfect for Summer, I make often during BBQ season, I like to makes recipes that mix it up a bit.
So here is my take on a traditional pasta salad with adding roasted peppers, corn, cilantro, and cumin. Then mixing them with sour cream and a little mayo, makes it creamy yet not overly rich. Allowing all the fresh ingredients to shine and play together to add to the layers of flavors.
Enjoy this from our picnic table to yours.
XOXO San
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Kids Review – They loved this, my son, Aiden thinks this
is the most amazing pasta salad ever! Win!
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Here are some of my most recent recipes:
Petite Vanilla Bean Scone | Copycat Starbucks Recipe
Roasted Pepper Southwestern Pasta Salad
Ingredients
- 1 lb. Ditalini pasta or other small shelled pasta
- 1 poblano pepper
- 10 small red & orange variety sweet bell peppers or 1 large red bell pepper & 1 large orange bell pepper
- ½ – 1 cup fresh cilantro coarsely chopped
- 4 green onions chopped
- 2 ears corn cooked and corn kernels removed from ear
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
- 1 ½ cups fat-free sour cream
- ½ cup light mayo
Instructions
- Prepare noodles following package directions. Cool noodles and set aside.
- Roast peppers, preheat broiler to high. With the oven door ajar to allow steam to escape, broil the poblano and red & orange peppers until charred. I like to turn every few minutes, so that they char on each side.
- Place peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and then, roughly chop. Let the peppers cool, then proceed with the recipe. You don’t not want to add hot peppers to the sour cream mixture.
- In a small mixing bowl add and stir together sour cream, mayo, chili powder, cumin, chopped roasted peppers, green onion and cilantro,
to taste. Set aside. - Once the noodles have cooled add the sour cream mixture,
stir together to combine, add salt and pepper to taste. Cover and set in the
fridge until ready to serve.
Notes
- Mix up your pepper colors for a pretty presentation!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on July 11, 2014. Updated on April 30, 2021.
Pasta salad is like one of the definitions of summer I think. Always a must for a barbecue. This recipe sounds awesome!Happy Blogging!Happy Valley Chow
Sounds delicious! I love homemade pasta salad like this. 🙂
Mmmm….new pasta salad recipes make me happy! I love the mayo and sour cream combo. Stumbled!
This looks like one delicious pasta salad! I love that it's a little something different!
Jamie, we love pasta salad and I'm always looking for different versions – this sounds so good! Pinning! Have a happy Tuesday!