Description
Experience the vibrant flavors of summer with this Esquites-Inspired Pasta Salad, a delightful twist on the classic Mexican street corn dish. In just 15 minutes, you can create a colorful and refreshing salad that’s perfect for picnics, barbecues, or a quick weeknight dinner. This vegan and budget-friendly recipe is loaded with sweet roasted corn, zesty lime, and a creamy dressing that will impress your family and friends. Customize it with your favorite veggies for a personal touch, making it an adaptable addition to any meal. Enjoy every bite of this delicious pasta salad that’s both satisfying and nutritious!
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 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon black pepper
- 2 cloves garlic, diced
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- Salt, to taste
Instructions
- Cook fusilli pasta according to package directions; drain and cool.
- Roast corn in a skillet until lightly charred (8–10 minutes) or bake in the oven wrapped in foil.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, cumin, black pepper, and garlic; mix well.
- Add cooled pasta and diced vegetables (jalapeño, bell pepper, onion) to the dressing; stir until coated.
- Garnish with additional vegan Parmesan and cilantro; chill for 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg