Ingredients

Instructions

1. 1
   Cook pasta according to package directions. Drain and refrigerate until ready to use.
2. 2
   Roast poblano peppers: Heat gas burner or grill to high heat. Place pepper on grate and roast until charred on all sides, turning with tongs. Transfer peppers to a bowl, cover with plastic wrap and let steam for 15 minutes. Rub skins off peppers. Cut in half and remove seeds.
3. 3
   Toss cooked and chilled pasta with summer sausage, cheese, bell peppers, beans, red onion and green onion.
4. 4
   Combine olive oil, vinegar, poblano, lime juice, cumin, red pepper flakes, salt and pepper in the bowl of a food processor blender. Blend until well combined. Pour vinaigrette over pasta and gently toss to combine.
5. 5
   Refrigerate for at least 30 minutes before serving.