Description
Experience the vibrant flavors of summer with our Esquites-Inspired Pasta Salad, a delightful twist on traditional Mexican street corn. This quick and easy vegan dish features roasted corn, creamy dressing, and zesty spices, making it a perfect addition to picnics, barbecues, or as a refreshing side for any meal. In just under 15 minutes, you can create a colorful and satisfying salad that will impress your guests while catering to various dietary preferences. With its combination of fresh ingredients and rich taste, this pasta salad is sure to become a favorite in your household.
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
- 2 cloves garlic, diced
- 1 jalapeño, diced (seeded for less heat)
- 1/2 red bell pepper, diced
- Salt and spices to taste
Instructions
- Cook fusilli pasta according to package directions; drain and cool completely.
- Roast corn in a skillet with olive oil for about 8–10 minutes until lightly charred. Season with salt and pepper.
- In a mixing bowl, combine vegan mayo, lime juice, vegan Parmesan, cilantro, garlic, chili powder, cumin, and black pepper; mix until smooth.
- Add cooled pasta along with jalapeños, bell pepper, and onion; stir gently until well coated.
- Garnish with extra corn and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 260
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg