Description
Esquites-Inspired Pasta Salad (Mexican Street Corn-Inspired) is a vibrant and flavorful dish that captures the essence of summer. This vegan pasta salad combines the beloved taste of Mexican street corn with hearty fusilli pasta, making it a delightful addition to any meal. Whether you’re hosting a picnic, attending a potluck, or simply enjoying a casual dinner at home, this quick and easy recipe offers a refreshing twist that is sure to impress your guests. With its creamy dressing, crunchy vegetables, and zesty spices, each bite delivers an explosion of flavor that will make it a staple in your summer repertoire.
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
- Jalapeño, diced
- Red bell pepper, diced
- Red onion, diced
- Spices: chili powder, cumin, black pepper
Instructions
- Cook fusilli pasta according to package instructions; drain and cool under cold water.
- Roast corn in a skillet with olive oil until lightly charred. Alternatively, roast in the oven wrapped in foil.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, chili powder, cumin, black pepper, and garlic; mix until smooth.
- Add cooled pasta to the dressing along with jalapeño, bell pepper, and red onion; stir to combine.
- Garnish with extra vegan Parmesan and cilantro before serving. Chill for 15 minutes for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg