Southwestern Pasta Salad with Roasted Peppers, Corn, Avocado, and Tomato

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A fresh tasting pasta salad with roasted southwestern flavors. Double the dressing to add a bit more flavor. Add chopped cooked chicken or steak for a full meal.

2  poblano peppers
2  red bell peppers
2  ears shucked corn
4  cups  hot cooked penne (about 8 ounces uncooked pasta)
2  cups  halved grape tomatoes
1  cup  finely chopped onion (optional)
1/4  cup  chopped fresh cilantro
1  chopped peeled avocado
3/4  cup  (3 ounces) queso fresco
Dressing:
2-4  tablespoons  fresh lime juice
1-2  tablespoon  extra virgin olive oil
1  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
1/2  teaspoon  ground cumin
1  garlic clove, minced

Preheat broiler.

Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.

Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

Yield: 8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)
Calories: 234 (29% from fat)
Fat: 7.5g (sat 1.6g,mono 4.1g,poly 1g)
Original recipe

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