Description
Discover the vibrant flavors of Esquites-Inspired Pasta Salad, a delightful fusion of traditional Mexican street corn and pasta. This refreshing vegan dish is perfect for summer picnics, family gatherings, or as a quick side for any meal. Bursting with roasted corn, zesty lime, and a creamy dressing, it offers a unique blend of textures and tastes that will please everyone at the table. Ready in just 15 minutes, this budget-friendly recipe is not only easy to make but also provides a satisfying and wholesome option for plant-based eaters. Get ready to impress your guests with this colorful and delicious salad!
Ingredients
Scale
- 16 ounces of fusilli pasta
- 3 1/2 cups of roasted/charred corn kernels
- 1 cup of vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons of vegan Parmesan cheese
- 2 tablespoons of chopped fresh cilantro leaves
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 1/8 teaspoon of black pepper
- 2 cloves of garlic, diced
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- Salt, to taste
Instructions
- Cook the fusilli pasta according to package instructions. Drain and let cool.
- Roast corn in a skillet until lightly charred (8-10 minutes). Allow to cool.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, chili powder, cumin, black pepper, and diced garlic. Mix until smooth.
- Add cooled pasta to the dressing along with jalapeños, red bell pepper, and red onion. Stir well to combine. Season with salt to taste.
- Garnish with extra vegan Parmesan cheese and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg