Mexican-Inspired Corn and Poblano Pasta Salad

Mexican Inspired Corn and Poblano Pasta Salad Prepared

The other day, I was strolling through the aisles of costco, and I came across @chickapeapasta chickpea lentil pasta. Something about it was calling out to me, so I had to try it out! ⁣

Enter this Mexican-inspired corn and poblano pasta salad, with a hint of bacon – what more do you need?⁣

Given the increase of food sensitivities and gluten allergies, this chickapea pasta is a great alternative to regular pasta. I personally do not suffer from any sensitivities, however, I found this pasta to be satisfying in terms of texture and flavour. As a carb lover, I approve! More-so, it was the perfect addition to this corn and poblano pasta salad.

You can easily make this dish vegetarian by leaving the bacon out. I chose to include it, as the smokiness and saltiness play well with the somewhat bitter poblano peppers. The customization options are endless!


Mexican-Inspired Corn and Poblano Pasta Salad

Recipe by The Sassy FoodieCourse: Side Dishes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 cups @chickapea pasta (you can use any pasta that you prefer)

  • 1/2 cup mayonnaise ⁣

  • 1/2 cup sour cream ⁣

  • 1 cup corn kernels ⁣

  • 2 poblano peppers, diced ⁣

  • 5 strips bacon, chopped ⁣

  • 1 tsp chipotle chilli powder ⁣

  • 1 tsp ancho chilli powder ⁣

  • Zest of one lime

  • Juice of half lime ⁣

  • 1 stalk scallions ⁣

  • 1/2 cup grape tomatoes, halved ⁣

  • Salt and pepper to taste ⁣

Directions

  • Boil the pasta as per package instructions. Drain, and drizzle with olive oil so the pasta does not stick together. ⁣
  • In a pan, render the bacon and let crisp. Once almost done, add the corn and poblanos, and let them char and get brown. Let the mixture cool. ⁣
  • In a bowl, combine dressing ingredients. Add grape tomatoes and scallions. Top with pasta, corn, bacon and poblanos, and mix together thoroughly. Enjoy either cooled or at room temperature!



 

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