Roasted Pepper Southwestern Pasta Salad

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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Servings: 12 servings

Roasted Pepper Southwestern Pasta Salad

By Jamie Sherman

Enjoy this from our picnic table to yours.

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

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Ingredients 

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• ▢ 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

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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

Calories: 204kcal, Carbohydrates: 38g, Protein: 7g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 4mg, Sodium: 125mg, Potassium: 289mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2146IU, Vitamin C: 88mg, Calcium: 54mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on July 11, 2014. Updated on April 30, 2021.