Description
Experience the vibrant flavors of summer with this Esquites-Inspired Pasta Salad, a delightful twist on traditional Mexican street corn. In just 15 minutes, you can whip up this vegan dish featuring charred corn, creamy dressing, and hearty fusilli pasta. Perfect for picnics, potlucks, or as a quick side for weeknight dinners, this salad is not only delicious but also versatile and budget-friendly. Each bite bursts with flavor from the zesty lime and spices, making it a standout at any gathering. Pair it with grilled meats or enjoy it solo for a refreshing meal.
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
- 2 cloves garlic, diced
Instructions
- Cook fusilli pasta according to package directions; drain and cool.
- Roast corn in a skillet until charred (8-10 minutes); season with salt and pepper.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, and garlic; mix until smooth.
- Add cooled pasta, roasted corn, and seasonings; stir gently to combine.
- Garnish with extra 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: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg