Description
Experience the vibrant flavors of summer with our Esquites-Inspired Pasta Salad, a delightful twist on traditional Mexican street corn. In just 15 minutes, you can enjoy this creamy, zesty dish that combines roasted corn with pasta, fresh vegetables, and a tangy dressing. Perfect for picnics, potlucks, or as a light meal, this vegan-friendly salad is not only quick to prepare but also budget-friendly. Its colorful presentation and bold flavors will impress guests at any gathering!
Ingredients
Scale
- 16 oz fusilli pasta
- 3 1/2 cups roasted/charred corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tbsp vegan Parmesan cheese
- 2 tbsp chopped fresh cilantro
- 1 tsp chili powder
- 2 cloves garlic, diced
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
Instructions
- Cook pasta according to package directions. Drain and cool.
- Roast corn in a skillet over medium heat until charred (8–10 minutes) or bake at 400°F for 30 minutes.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, and garlic; mix well.
- Stir in cooled pasta, jalapeños, and red bell pepper until evenly coated.
- Garnish with extra corn and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop/Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg