Warm pasta salad with roasted corn and poblanos from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • kbrooks on November 16, 2024

    A really good pasta salad if somewhat of a production to make what with roasting each ingredient separately. The flavor combination is delicious! My husband felt it needed some acidity to brighten the flavor. I cut up some limes into quarters on the side so you could add as much or as little to taste. Didn't have ricotta salata,so grated some parmesan-reggiano into the salad instead. Will make again. Don't recommend using frozen corn as the sweet nuttiness of the roasted fresh corn kernels is essential to the flavor. Definitely a summer/fall dish.

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