Welcome back to
Foodie Friday!
Roasted Pepper Southwestern Pasta Salad
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.
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.
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
Follow A Dash of Sanity:
Roasted Pepper Southwestern Pasta Salad
Yield: 10-12 Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 25 minutes
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
1 large orange bell pepper
½-1 cup cilantro, coarsely chopped
4 green onions, chopped
2 ears of corn, cooked and corn kernels removed from ear
1/2 teaspoon cumin
¼ teaspoon chili powder
Salt and pepper to taste
1 1/2 cup fat-free sour cream
1/2 cup light mayo
Directions:
Prepare noodles following package directions. Cool
noodles and set aside.
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.
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.
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.
stir together to combine, add salt and pepper to taste. Cover and set in the
fridge until ready to serve.
Kids Review – They loved this, my son, Aiden thinks this
is the most amazing pasta salad ever! Win!
is the most amazing pasta salad ever! Win!
Like what you see here? Check out my blog A Dash of Sanity
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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!