Description
Experience a burst of flavor with our Esquites-Inspired Pasta Salad, a delightful fusion of Mexican street corn and hearty pasta. This vibrant dish is perfect for summer picnics, potlucks, or as a satisfying light meal on busy days. With its creamy dressing made from vegan mayonnaise, fresh cilantro, and zesty lime juice, this salad offers a unique taste that’s both refreshing and filling. Whether served as a main course or as a side dish, it’s sure to impress your guests with its colorful ingredients and delicious flavors.
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 cloves garlic, diced
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
- Fresh cilantro leaves
Instructions
- Cook the fusilli pasta according to package directions until al dente. Drain and cool.
- Roast corn in a skillet with olive oil over medium heat until lightly charred (8-10 minutes). Season with salt and pepper.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, spices, and garlic.
- Mix in the cooled pasta along with jalapeños, bell pepper, and red onion. Stir until well coated.
- Garnish with additional roasted corn and cilantro. Chill for at least 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg