Description
Experience a burst of vibrant flavors with this Esquites-Inspired Pasta Salad, a delightful twist on traditional Mexican street corn. In just 15 minutes, you can create a refreshing vegan dish that combines the sweetness of charred corn with a creamy dressing and hearty fusilli pasta.
Ingredients
Scale
- 16 ounces fusilli pasta
- 3.5 cups roasted corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon black pepper
- 2 cloves garlic, diced
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- Salt, to taste
Instructions
- Cook the fusilli pasta according to package directions. Drain and cool.
- Roast the corn until lightly charred using your preferred method (stovetop or oven).
- In a large bowl, mix vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, chili powder, cumin, black pepper, and diced garlic to create the dressing.
- Combine the cooled pasta with roasted corn and diced vegetables in the dressing mixture. Stir well to coat.
- Garnish with extra vegan Parmesan and cilantro before serving. For enhanced flavors, chill for about 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg