Description
Indulge in the vibrant flavors of our Esquites-Inspired Pasta Salad, a quick and delightful dish that captures the essence of Mexican street corn. In just under 15 minutes, you can whip up this vegan salad featuring perfectly roasted corn, fresh cilantro, and a creamy dressing that tantalizes your taste buds. Whether you’re hosting a summer picnic, enjoying a barbecue, or looking for a refreshing lunch at home, this easy-to-make salad is an absolute must-try. With its rich textures and wholesome ingredients, it promises to be a hit for everyone at the table.
Ingredients
Scale
- 16 ounces fusilli pasta
- 3 1/2 cups roasted corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
- Salt and spices to taste
Instructions
- Cook fusilli pasta according to package directions. Drain and let cool.
- Roast corn in a skillet over medium heat until lightly charred (about 8-10 minutes). Set aside to cool.
- In a large mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, cumin, black pepper, and garlic; mix well.
- Add cooled pasta with roasted corn, jalapeños, red bell pepper, and onion; stir gently to combine.
- Adjust seasoning with salt as needed. Chill before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg