Street Corn Pasta Salad
This easy and delicious vegan pasta salad is a must for the fans of Mexican street food!
Equipment
- frying pan
- chopping board
- knife
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
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.
Nutrition
Calories: 420.3kcal | Carbohydrates: 86g | Protein: 18.3g | Fat: 4.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.5g | Cholesterol: 6.7mg | Sodium: 428.3mg | Potassium: 547.9mg | Fiber: 3.7g | Sugar: 4.2g | Vitamin A: 498.9IU | Vitamin C: 22.5mg | Calcium: 100.9mg | Iron: 3.9mg