Description
Discover the vibrant flavors of our Esquites-Inspired Pasta Salad, a delightful dish that captures the essence of Mexican street corn in a quick and easy format. In just 15 minutes, you can create this colorful pasta salad that features roasted corn tossed with fusilli pasta and a creamy vegan dressing. Perfect for summer picnics, BBQs, or as a refreshing lunch option, this recipe is not only delicious but also caters to various dietary preferences, making it an ideal crowd-pleaser. Enjoy the harmonious blend of spices, fresh veggies, and creamy goodness 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, diced
- Salt and pepper to taste
Instructions
- Cook fusilli pasta according to package directions. Drain and cool.
- Roast corn in a skillet with olive oil until lightly charred (about 8–10 minutes). Set aside to cool.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, garlic, chili powder, cumin, black pepper, and salt.
- Add cooked pasta along with jalapeños and diced vegetables into the bowl; mix until well combined.
- Chill for at least 15 minutes before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg