Description
Indulge in the vibrant flavors of summer with this Esquites-Inspired Pasta Salad, a delightful twist on the classic Mexican street corn dish. In just 15 minutes, you can whip up this vegan pasta salad featuring roasted corn, zesty lime, and creamy dressing, making it an ideal companion for picnics or casual dinners. The combination of fresh ingredients and spices offers a refreshing and satisfying option that’s both quick to prepare and budget-friendly. Perfect as a side dish or light main course, it’s sure to impress at any gathering!
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 cilantro
- 1 teaspoon chili powder
- 2 cloves garlic, diced
- Diced jalapeño, red bell pepper, and red onion for crunch
Instructions
- Cook fusilli pasta according to package instructions. Drain and cool.
- Roast corn in a skillet or oven until lightly charred; season with salt.
- In a mixing bowl, combine vegan mayonnaise, lime juice, Parmesan cheese, cilantro, chili powder, garlic, and pepper until creamy.
- Mix in cooled pasta and diced vegetables until well coated. Adjust seasoning if necessary.
- Chill for about 15 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg