Street Corn Pasta Salad
This street corn pasta salad is an incredible vegan meal prep dish for any household!
I wouldn’t be exaggerating if I said I could eat pasta every single day. Which is why I will never get tired of coming up with new ways to enjoy pasta! One of my favorite ways to use it is a hearty pasta salad. This street corn pasta salad is bursting with flavor, and the texture is out of this world. Not to mention, a large batch of this salad will keep you happy and satiated for the entire week!
Why You’ll Love This Recipe
- First and foremost, it’s all about the flavor. Charred corn, jalapenos, lime juice… This pasta salad will really hit the spot for Mexican food lovers!
- I feel like throughout my childhood and adolescence, pasta was always demonized. Let’s put a stop to this! Pasta is an excellent source of carbs, and a fantastic whole-food ingredient to include in your diet.
- This street corn pasta salad was carefully crafted with meal prep in mind. You have the option of serving it to a large family, or splitting it into portions and enjoying it throughout the week.
- This recipe is proof that salads can be flavorful, filling, and vibrant!
- You don’t have to go bankrupt to enjoy fresh, nutritious meals. This street corn pasta salad is super budget-friendly, and can be customized depending on what’s accessible!
How to Make This Recipe
First, cook your pasta according to packaging instructions. Depending on the type that you use, cooking time may vary. Drain your pasta and allow it to fully cool down. A helpful trick to stop the pasta from sticking together is to drizzle it with a small amount of oil.
Heat the olive oil in a pan over medium heat. Add the corn kernels and toss. Next, add garlic powder, chili powder, and tajin. Roast everything in the pan for 5 to 8 minutes, stirring constantly until slightly charred.
Meanwhile, combine the dressing ingredients in a small bowl or jar until smooth. Add macaroni to a mixing bowl, along with cooked corn, red onion, jalapeño, cilantro, and vegan feta.
Pour the dressing over the top, and toss. Store in the fridge for up to 3 days, or enjoy immediately.
Hack It!
- You can use any type of pasta, as long as you adjust the cooking time accordingly. Use gluten-free pasta if you can’t have wheat, or chickpea pasta if you want that extra bit of protein, for example.
- If you can’t find a vegan feta option that’s WFPB-compliant, why not make homemade tofu feta?
- Feel free to add greens to this street corn pasta salad. Especially if you’re struggling to use up a whole bag of kale, spinach, or lettuce. Don’t let your fresh produce go to waste!
- Personally, I love a bit of heat. But I understand that spice tolerance isn’t the same for everyone, so adjust the amount of jalapeno according to your preference.
- Cilantro can be very divisive, because to some people it’s an absolute staple herb, while to others it tastes like soap. If you’re one of the latter, just use fresh parsley instead!
Other Recipes You’ll Love
If you’ve enjoyed this recipe, you need to get your hands on a copy of PlantYou Cookbook! It features over 140 delicious, beginner-friendly vegan recipes for every occasion. Many recipes are meal-prep friendly and adaptable to gluten-free, nut-free, or soy-free diets. Did I mention the whole book is WFPB compliant? This book is a must-have for any vegan foodie!
And if you prefer to keep your menu more dynamic, check out the PlantYou Planner! It’s a digital meal planner platform that will flip your approach to cooking upside down. No more boring meals, no more wasted food, and no more junk food temptation! You can meal prep a week’s worth of healthy, vibrant meals, and live your best plant-based life!
The Recipe: Street Corn Pasta Salad
Ingredients
- 1 lb wholewheat macaroni, cooked and cooled
- 1 tsp olive oil
- 3 cups frozen corn, thawed
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp tajin
- 1 red onion, chopped
- 2 jalapeno peppers, sliced
- 1 cup cherry tomatoes, diced
- 1 cup cilantro, chopped
- ½ cup vegan feta, optional, crumbled
For the dressing
- 1 cup unsweetened coconut yogurt, or vegan mayo
- 1 lime, juiced
- 3 tbsp apple cider vinegar
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp black pepper
Equipment
- frying pan
- chopping board
- knife
Instructions
- First, cook your pasta according to packaging instructions. Depending on the type that you use, cooking time may vary. Drain your pasta and allow it to fully cool down. A helpful trick to stop the pasta from sticking together is to drizzle it with a small amount of oil.
- Heat the olive oil in a pan over medium heat. Add the corn kernels and toss. Next, add garlic powder, chili powder, and tajin. Roast everything in the pan for 5 to 8 minutes, stirring constantly until slightly charred.
- Meanwhile, combine the dressing ingredients in a small bowl or jar until smooth. Add macaroni to a mixing bowl, along with cooked corn, red onion, jalapeño, cilantro, and vegan feta.
- Pour the dressing over the top, and toss. Store in the fridge for up to 3 days, or enjoy immediately.