Description
Whip up a vibrant and refreshing Esquites-Inspired Pasta Salad in just 15 minutes! This delightful vegan dish features tender fusilli pasta, charred corn kernels, and a creamy dressing infused with lime and spices. Bursting with colorful vegetables like jalapeños and bell peppers, it’s the perfect side for summer barbecues or a light lunch. Whether you’re hosting a picnic or simply craving a healthy meal, this pasta salad is sure to impress with its unique blend of flavors and textures.
Ingredients
Scale
- 16 ounces fusilli pasta
- 3 ½ cups roasted corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, diced
- ½ red bell pepper, diced
- Salt and pepper to taste
Instructions
- Cook fusilli pasta according to package directions; drain and let cool.
- Roast corn in a skillet or oven until charred, then allow it to cool.
- In a mixing bowl, whisk together vegan mayonnaise, lime juice, cilantro, chili powder, cumin, garlic, black pepper, salt, and corn.
- Add cooled pasta along with jalapeños and bell pepper; mix until coated.
- Garnish with extra corn and cilantro. Chill for enhanced flavor if desired.
- Serve cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg