If you’re anything like me, you’ve got a ton of CSA or farmer’s market veggies in the fridge that you need to use up. And while it’s still warm enough to do so, I felt like doing a pasta salad tonight.
This one has a real Southwestern vibe to it, and is fairly healthy, all things considered. If I had to do anything differently, I’d have used Hass avocados rather than the lower-fat Florida ones, for more flavor.
Penne with Corn, Roasted Poblanos, Avocado, and Tomato – Cooking Light, June 2006
Serve this hearty side dish with grilled fish. Or you can add a little chopped roasted chicken breast to the pasta toss to make it an entrée.
2 poblano peppers
2 red bell peppers
2 ears shucked corn
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 garlic clove, minced
4 cups hot cooked penne (about 8 ounces uncooked pasta)
2 cups halved grape tomatoes
1 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 chopped peeled avocado
3/4 cup (3 ounces) queso fresco
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)
NUTRITION PER SERVING CALORIES 234(29% from fat); FAT 7.5g (sat 1.6g,mono 4.1g,poly 1g); PROTEIN 7.8g; CHOLESTEROL 3mg; CALCIUM 52mg; SODIUM 325mg; FIBER 4.7g; IRON 1.9mg; CARBOHYDRATE 37.2g, 5 WW points