Description
Elevate your summer gatherings with this vibrant Esquites-Inspired Pasta Salad, a delightful fusion of flavors that captures the essence of Mexican street corn. In just 15 minutes, you can prepare this creamy, colorful dish featuring roasted corn, fresh vegetables, and spices—perfect for picnics, potlucks, or as a refreshing light meal. The creamy vegan dressing and zesty lime juice create an explosion of taste that will have everyone reaching for seconds. This salad is not only quick to make but also budget-friendly and vegan, making it an ideal choice for various dietary preferences.
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 onion
Instructions
- Cook fusilli pasta according to package instructions. Drain and cool.
- Roast corn in a skillet over medium heat until charred (8-10 minutes). Let cool.
- In a bowl, mix vegan mayonnaise, lime juice, Parmesan cheese, cilantro, chili powder, and spices until creamy.
- Combine cooled pasta with roasted corn, jalapeño, diced bell pepper, and onion. Stir to coat.
- Garnish with additional vegan Parmesan and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg