Mexican-Inspired Corn and Poblano Pasta Salad
Mexican-Inspired Corn and Poblano Pasta Salad - works well as a side or a main dish. Packed with bright flavours, you won't eat pasta salad the same again.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dishes
Cuisine: Mexican
Keyword: chickpea pasta, creamy pasta salad, mexican pasta salad, pasta salad, poblano pepper salad, weeknight meals
Servings: 6 Servings
Calories: 671kcal
- 3 cups chickpea pasta you can use any pasta that you prefer
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup corn kernels
- 2 poblano peppers diced
- 5 strips bacon chopped
- 1 teaspoon chipotle chilli powder
- 1 teaspoon ancho chilli powder
- Zest of one lime
- Juice of half lime
- 1 stalk scallions
- ½ cup grape tomatoes halved
- Salt and pepper to taste
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!
Calories: 671kcal | Carbohydrates: 75g | Protein: 33g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 439mg | Potassium: 231mg | Fiber: 18g | Sugar: 14g | Vitamin A: 737IU | Vitamin C: 35mg | Calcium: 116mg | Iron: 12mg