Description
Indulge in the vibrant flavors of summer with this Esquites-Inspired Pasta Salad, a delightful twist on classic Mexican street corn. In just 15 minutes, you can create a refreshing, vegan dish that’s perfect for picnics, barbecues, or family gatherings. This pasta salad combines roasted corn, crunchy vegetables, and a creamy dressing to deliver a mouthwatering experience. It’s not only visually appealing but also budget-friendly and versatile enough to serve as a side or main dish. Enjoy the satisfying crunch and lively colors that make this salad a standout choice for any occasion.
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 jalapeño, diced
- 1/2 red bell pepper, diced
- Salt to taste
Instructions
- Cook the fusilli pasta according to package directions until al dente. Drain and cool.
- Roast corn in a skillet over medium heat with olive oil until lightly charred (about 8–10 minutes). Set aside.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, garlic, and spices.
- Add cooled pasta and roasted corn along with diced vegetables. Stir gently to combine.
- Chill in the refrigerator for about 15 minutes before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg