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© Meredith Corporation. All rights reserved. Used with permission.
(3 3/4 cups)
Preheat oven to 425°F. Halve poblano pepper and bell pepper. Remove seeds and membranes. Place poblano pepper, sweet pepper, and onion slices cut sides down, on foil-lined baking sheet. Roast in oven about 20 minutes or until pepper skins and onion are lightly charred. Wrap peppers in the foil and let stand for 20 to 30 minutes or until cool enough to handle. Peel off skin. Coarsely chop peppers and onion.
Meanwhile, cook pasta according to package directions. Drain well. Rinse well with cold water; drain again.
In a large bowl, combine cooked pasta, poblano peppers, bell pepper, onion, tomatoes, cilantro and pumpkin seed. Set aside.
For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. Garnish each serving with a sprinkle of queso fresco.