Description
Esquites-Inspired Pasta Salad is a vibrant and flavorful vegan dish that brings the essence of traditional Mexican street corn right to your table. In just 15 minutes, you can prepare this delightful pasta salad, making it an ideal choice for summer picnics or casual family dinners. The combination of roasted corn, zesty lime, fresh cilantro, and a creamy dressing delivers a delicious flavor explosion that will impress your guests. This budget-friendly recipe is not only quick and easy to make but also versatile enough to be served as a main dish or a side. Enjoy the colorful presentation and irresistible taste of this easy-to-make salad!
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
- Salt and pepper to taste
Instructions
- Cook the fusilli according to package directions; drain and let cool.
- Roast corn in a skillet with olive oil until lightly charred (8–10 minutes); season with salt and pepper.
- In a mixing bowl, combine vegan mayonnaise, lime juice, Parmesan cheese, cilantro, chili powder, garlic, black pepper; mix well.
- Add cooled pasta, jalapeños, red bell pepper, red onion; stir until coated.
- Garnish with extra corn and cilantro before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing/Skillet Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg