Description
Whip up a delightful Esquites-Inspired Pasta Salad in under 15 minutes! This vibrant vegan dish beautifully marries the classic, bold flavors of Mexican street corn with hearty fusilli pasta. Featuring roasted corn, zesty lime, and a creamy dressing, this salad is perfect for summer picnics, BBQs, or as a standout side at any gathering. Its quick preparation and budget-friendly ingredients make it not only a tasty option but also an accessible one for everyone. Enjoy this refreshing salad warm or chilled, and let its burst of flavor impress your guests!
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 fresh cilantro leaves
- 1 teaspoon chili powder
- 1 jalapeño (seeded and diced)
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to package directions; drain and cool.
- Roast the corn in a skillet with olive oil until lightly charred (8–10 minutes). Season with salt and pepper, then cool.
- In a large bowl, mix vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, garlic, jalapeño, and seasonings.
- Combine the cooled pasta with the dressing and add bell pepper and red onion; stir well to coat.
- Chill for about 15 minutes before serving. Garnish with extra corn and cilantro.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg