Description
Discover the vibrant flavors of summer with this Esquites-Inspired Pasta Salad, a delightful fusion of traditional Mexican street corn and hearty pasta. Perfect for picnics, barbecues, or a light meal, this salad combines roasted corn, fresh cilantro, and a zesty creamy dressing. Ready in just 15 minutes, it’s not only quick but also budget-friendly and vegan! Each bite delivers an explosion of taste, making it a crowd-pleaser at any gathering. Elevate your summer menu with this unique dish that’s sure to impress friends and family alike.
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 fresh cilantro
- Diced jalapeño
- Diced red bell pepper
- Diced red onion
- Salt and pepper to taste
- Chili powder to taste
- Cumin to taste
- Diced garlic
Instructions
- Cook fusilli pasta according to package instructions; drain and let cool.
- Roast corn in a skillet until lightly charred (8–10 minutes). Season with salt and pepper.
- In a large mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, chili powder, cumin, black pepper, and garlic; mix well.
- Add cooled pasta along with diced jalapeños, bell pepper, and onion; stir until evenly coated with dressing.
- Garnish with extra vegan Parmesan and cilantro if desired. Chill for 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stirring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg