Description
Indulge in the vibrant flavors of summer with our Esquites-Inspired Pasta Salad, a delightful vegan dish that captures the essence of Mexican street corn. In just 15 minutes, you can create a colorful and refreshing salad perfect for picnics, barbecues, or as a zesty side dish at any gathering. Featuring sweet roasted corn, creamy vegan dressing, and a medley of fresh veggies and herbs, this pasta salad is not only quick to prepare but also budget-friendly. Impress your friends and family with this unique combination of ingredients that brings together taste and nourishment in every bite.
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, seeded and diced
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to package directions. Drain and cool.
- Roast corn in a skillet over medium heat until lightly charred; season with salt and pepper.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, garlic, chili powder, cumin, black pepper; mix well.
- Add cooled pasta, jalapeños, bell pepper, red onion to the dressing; stir until evenly coated.
- Serve garnished with extra vegan Parmesan and cilantro.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg