Southwest Pasta Salad with Roasted Poblano and Cotija Recipe
A vibrant and flavorful Southwest Pasta Salad featuring roasted poblano peppers, fire-roasted corn, black beans, fresh vegetables, and a zesty cilantro jalapeño dressing. Perfectly tossed with bowtie pasta and finished with crumbly cotija cheese, this salad is refreshing and great for gatherings or meal prep.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Southwestern
Ingredients
Dressing
- 1½ cups cilantro jalapeño dressing (1 full recipe)
Roasted Vegetables
- 3 large poblano peppers
- 1 tablespoon regular olive oil (or another neutral, high-heat oil suitable for roasting)
- 12 ounce package frozen fire roasted corn (about 2¼ cups)
Pasta and Salad
- 1 pound dried farfalle (bowtie) pasta
- 1 (15 ounce) can black beans, rinsed and drained
- 3 roma tomatoes, seeded and diced
- 1 medium jalapeño, diced with seeds and ribs removed
- ⅓ cup small diced red onion
- ¼ cup finely chopped cilantro, plus additional for garnish
- ⅓ to ½ cup grated cotija cheese, divided
- Kosher or sea salt, to taste
- Freshly-squeezed lime juice, to taste
- Lime wedges, for garnish (optional)
Instructions
- Prepare the Dressing: Make the cilantro jalapeño dressing according to the linked recipe and refrigerate until ready to use.
- Roast the Peppers and Cook the Corn: Preheat the oven to 425°F with the rack in the middle position. Lightly coat the poblanos with oil and place them on a parchment-lined baking sheet. Roast for about 20 minutes, turning once, until the skins are charred and blistered. Transfer the peppers to a heat-safe bowl, cover tightly with plastic wrap, and let steam for 10 to 20 minutes. Then peel, remove stems and seeds, and dice. Meanwhile, spread the frozen corn on a rimmed baking sheet and bake for about 8 minutes, stirring once, until heated through. Set aside to cool.
- Cook and Cool the Pasta: Cook the pasta in a large pot of well-salted boiling water until soft but not mushy, about 1 to 3 minutes past al dente depending on brand. Drain and rinse well under cold running water until completely cooled.
- Assemble and Chill: In a large bowl, combine cooled pasta, roasted poblanos, corn, black beans, tomatoes, jalapeño, red onion, and cilantro. Toss to combine. Pour dressing over the top and toss again until evenly coated. Cover and refrigerate for 1 hour for flavors to meld.
- Finish and Serve: Remove salad from fridge and fold in ¼ to ⅓ cup grated cotija cheese to taste. Adjust seasoning with salt and/or fresh lime juice as needed. Serve chilled, topped with remaining cotija, fresh cilantro, and optional lime wedges.
Notes
- For roasting the poblano peppers, ensure they are evenly charred for best flavor and easier peeling.
- Using fire roasted corn adds a smoky depth to the salad, but fresh or canned corn can substitute if needed.
- Rinse and drain black beans thoroughly to reduce sodium and enhance texture.
- Removing seeds and ribs from jalapeño controls heat level; adjust based on preference.
- Red onion adds crunch and sharpness; soak in cold water briefly if you want a milder flavor.
- Lime wedges add a fresh citrus touch when serving and brighten the salad’s flavors.