Description
Enjoy a refreshing twist on a classic with this Esquites-Inspired Pasta Salad, drawing inspiration from the beloved Mexican street corn dish. With its vibrant blend of roasted corn, zesty lime, and creamy vegan dressing, this pasta salad is quick to prepare and packed with flavor. In just 15 minutes, you can create a budget-friendly side perfect for summer picnics, barbecues, or a light lunch. This dish is not only delicious but also completely plant-based, making it suitable for various dietary preferences. The combination of crispy vegetables and hearty pasta ensures every bite is satisfying and delightful.
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
- Diced bell pepper and red onion
Instructions
- Cook fusilli according to package directions; drain and cool.
- Roast corn in a skillet with olive oil over medium heat until lightly charred (8-10 minutes).
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, diced garlic, and seasonings.
- Add the cooled pasta, roasted corn, jalapeños, bell pepper, and red onion; toss to combine.
- Chill for 15 minutes before serving for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg