I can’t wait to share my beloved Poblano Pasta Salad recipe with you! There’s nothing quite like a warm summer afternoon spent in the backyard, laughter and the aroma of grilled goodness in the air. This salad takes me back to family cookouts with my siblings, where my mom would whip up colorful dishes that screamed 'party' with every bite. The bright pops of fresh corn and the subtle kick from the poblano pepper bring a joy that honestly lights up my heart.
If you can relate to food memories being synonymous with love and laughter, trust me, you’re going to want to dive right into this delicious dish!
Why You’ll Love This Recipe
– **Quick prep and minimal cleanup**: This salad comes together in no time, making it a perfect option for those sunny afternoons when you want to spend more time with friends and family than in the kitchen.
– **Family favorite or nostalgic appeal**: With vibrant, comforting flavors, it’s a surefire hit with everyone at the table, whether you’re hosting a backyard BBQ or enjoying a cozy dinner.
– **Budget-friendly and make-ahead friendly**: This dish is not only wallet-friendly, but it also tastes even better the next day, making it ideal for meal prepping!
Ingredients
To make this fantastic **Poblano Pasta Salad**, you will need the following key ingredients:
- Orecchiette pasta: These little ear-shaped wonders are perfect for holding onto the vinaigrette.
- Vegetable oil: For sautéing up all the ingredients beautifully.
- Fresh corn kernels: Adds a sweet crunch that brings the salad to life.
- Scallions: They provide a mild onion flavor that pairs so well with the other ingredients.
- Zucchini: A lovely addition that gives our salad some extra greens.
- Poblano chile: For that lovely smoky kick.
- Extra-virgin olive oil: To enrich all those flavorful ingredients.
- Kosher salt and black pepper: For seasoning.
- Ancho chile powder: It’s the secret weapon that brings a deep, spicy warmth.
- Crema Mexicana: For creaminess, richness, and a touch of tang.
- Mayonnaise: To elevate the creamy texture.
- Fresh cilantro: For brightness and a splash of color.
- Lime zest and juice: They infuse a fresh zing!
- Garlic: A tiny amount goes a long way in enhancing our flavor profile.
- Cotija cheese: This crumbly cheese adds richness and a delightful salty bite.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get cooking! Start by boiling a pot of water for the pasta and cook it according to the package directions. Once it’s done, drain it and set it aside to cool.
While the pasta is cooking, heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Add the fresh corn kernels and cook them until they get that lovely char—about 8 to 10 minutes should do the trick. I love that sizzling sound! Transfer the corn to a large bowl.
Next, wipe that skillet clean, add the scallions, and give them a quick sauté until they, too, are lightly charred (about 4 minutes). Chop them up and add them to the corn.
With the skillet still warm, pour in the remaining tablespoon of vegetable oil and lower the heat to medium. Add the zucchini and chopped poblano and cook, stirring occasionally, until tender and brown in spots (about 5 minutes).
Now, combine the zucchini and poblano with the corn mixture. Toss in the cooked orecchiette, olive oil, black pepper, ancho chile powder, and 3 1/4 teaspoons of salt. Mix it up gently and let it cool for about 30 minutes. You can chill it for a few hours if you like it cooler—another fantastic option for meal prepping!
In a smaller bowl, whisk together the crema, mayonnaise, chopped cilantro, lime zest, lime juice, garlic, and the remaining 3/4 teaspoon of salt. Drizzle some of this creamy goodness over your chilled pasta salad, and let’s make it look pretty by garnishing with Cotija cheese and a sprinkle of black pepper and ancho chile powder.
Pro Tips for Making This Recipe
– For that perfect char on the corn, don’t stir it too often. Let it sit for a few moments to develop that great flavor!
– If you can’t find Cotija cheese, feel free to swap it out with feta or even goat cheese for a different, but equally delicious twist.
– Be cautious with the ancho chile powder—start with a small amount, and add more to your taste!
How to Serve
This **Poblano Pasta Salad** is a showstopper at any summer cookout or picnic! Pair it with grilled chicken or shrimp for a hearty meal, and don’t forget to serve it alongside a crisp, refreshing beverage—maybe a sparkling lemonade or a light white wine. For presentation, consider plating it in a large, colorful bowl and topping it with fresh cilantro leaves.
Make Ahead and Storage
Leftovers can be stored in an airtight container in the fridge for up to three days. However, I find it tastes even better the next day as the flavors meld together beautifully! This salad doesn’t freeze well due to the creamy dressing, so enjoy it fresh!
FAQ
– **Can I make this gluten-free?** Absolutely! Just substitute the orecchiette pasta with a gluten-free variety, and you’re all set!
– **What if I don’t have a poblano pepper?** No worries! You can use bell peppers or even jalapeños for a bit more heat—just be sure to adjust the spice level to your taste.
– **Can I use an air fryer instead?** While this particular recipe works best on the stovetop for that smoky char, you could roast your corn and veggies in an air fryer if you prefer that method.
I hope this dish brings as much joy to your table as it does to mine. It’s the essence of summer in a bowl, and I can’t wait for you to try it! Let me know how it turns out—I’d love to hear from you, and don't forget to share your own cookout food ideas!
Poblano Pasta Salad
Equipment
- Large Cast-Iron Skillet
- Large Bowl
Ingredients
Pasta
- 12 ounces uncooked orecchiette pasta
Vegetables
- 6 cups fresh yellow corn kernels cut from about 8 large ears
- 1 bunch scallions root ends and dark green parts trimmed
- 1 medium zucchini halved lengthwise and thinly sliced crosswise (about 1 1/2 cups)
- 1 medium poblano chile stemmed, seeded, and finely chopped (about 2/3 cup)
Oils and Seasonings
- 3 tablespoons vegetable oil divided
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon freshly ground black pepper plus more for garnish
- ½ teaspoon ancho chile powder plus more for garnish
- 4 teaspoons kosher salt divided, or more for seasoning
Sauces and Dairy
- ¼ cup crema Mexicana plus 2 tablespoons
- ¼ cup mayonnaise plus 2 tablespoons
- 2 tablespoons chopped fresh cilantro plus leaves for garnish
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 1 clove garlic finely grated using a Microplane grater (about 1/2 teaspoon)
- 2 ounces Cotija cheese crumbled (about 1/2 cup), divided
Instructions
- Cook the pasta according to package directions; drain and set aside.
- Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high. Add corn and cook until lightly charred and tender, about 8-10 minutes. Transfer to a large bowl.
- Wipe the skillet clean, add scallions, and cook until lightly charred, about 4 minutes. Transfer scallions to a cutting board and slice crosswise; add to the corn.
- Add remaining vegetable oil to the skillet, reduce heat to medium, then add zucchini and poblano. Cook until tender, about 5 minutes.
- Combine zucchini, poblano, orecchiette, olive oil, black pepper, ancho chile powder, and 3 1/4 teaspoons salt in the corn mixture; toss to combine. Cool at room temperature for about 30 minutes.
- Whisk together crema, mayonnaise, cilantro, lime zest, lime juice, garlic, and remaining salt in a small bowl.
- Drizzle the corn mixture with 1/4 cup of the crema mixture, garnish with black pepper and ancho chile powder, and sprinkle with 1/4 cup Cotija. Serve with extra crema and Cotija.