Description
Discover the bright and flavorful experience of our Esquites-Inspired Pasta Salad, perfect for summer gatherings! This delightful dish combines the vibrant flavors of Mexican street corn with hearty fusilli pasta, featuring roasted corn, fresh cilantro, and a creamy dressing infused with zesty lime and spices. In under 15 minutes, you’ll create a budget-friendly side that impresses at picnics, potlucks, or barbecue parties. Enjoy it as a satisfying standalone meal or pair it with your favorite grilled dishes. With its vegan-friendly ingredients and versatile flavor profile, this salad is sure to become a staple in your seasonal recipes.
Ingredients
Scale
- 16 ounces of fusilli pasta
- 3 1/2 cups roasted/charred corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon black pepper, or to taste
- 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 fusilli pasta according to package directions; drain and cool.
- Roast corn in a skillet with olive oil until charred (8-10 minutes); set aside.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, and spices.
- Add cooled pasta, jalapeños, bell pepper, and red onion; stir until well mixed.
- Garnish with extra corn and cilantro before serving.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg