Roasted Pepper Southwestern Pasta Salad
Enjoy this from our picnic table to yours.
Servings: 12 servings
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
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
