Roasted Poblano Pasta Salad
This dish is inspired by The Pharmacy in Nashville, Tennessee! The Pharmacy is best known for their juicy burgers and creamy milkshakes, but their rotating list of seasonal sides are always a knockout. They’ve grown to 3 locations and are definitely worth checking out!
This recipe takes about 1 hour to complete and requires refrigeration.
Ingredient List
Based on 6-8 servings
1/3 cup of mayonnaise
2/3 cup of sour cream or whole milk Greek yogurt
4 fresh poblano peppers
4 cloves of garlic
2 tbsp of olive oil
Salt and pepper
2 tbsp of lime juice
¼ cup of fresh cilantro
16 ounces of al dente pasta
½ cup red onion
1 diced red bell pepper
1 cup diced cherry tomatoes
½ cup of Queso Fresco or Parmesan
Optional toppings: Fresh cilantro, Queso Fresco, and grilled chicken
Suggested Preparation
Toss Poblanos and garlic on a baking sheet, place on the top rack of your oven (6-8 inches from top), and turn the boiler on high. Roast 4-5 minutes, flip and repeat.
Remove from oven and immediately cover with aluminum foil to steam for 10 minutes.
Peel the waxy skin off the Poblano, remove seeds and stems.
In a blender or food processor combine: Roasted Poblanos and garlic, mayonnaise, sour cream, olive oil, salt, pepper, lime juice juice, cilantro. Blend to desired consistency.
In a large bowl or serving dish, combine pasta, red onion, cherry tomatoes, Queso Fresco — feel free to add any veggies you love into the mix!
Pour the roasted Poblano sauce into your large dish, mix well, add any toppings, chill, and serve!
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