Description
A tasty Vegan Elote Pasta Salad full of flavors and ideal for a refreshing meal.
Ingredients
Scale
- 16 ounces fusilli pasta, uncooked
- 3 1/2 cups roasted corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons chopped fresh cilantro leaves
- 11/2 teaspoon chili powder
- 1/21/2 teaspoon cumin
- 1/81/2 teaspoon black pepper
- 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 Your Pasta: Start by boiling the fusilli pasta in salted water until al dente, which usually takes around 8 minutes. You will know it is ready when it is tender but still has a little bite to it. Keep an eye on it to avoid overcooking, which can lead to mushy pasta. Drain and set aside to cool slightly.
- Roast Your Corn: While the pasta is cooking, roast the corn in a large skillet over medium-high heat until you see it develop lovely charred bits. This step adds a smoky flavor to the salad. Stir occasionally to prevent burning, aiming for a nice golden color rather than blackened kernels.
- Mix It All Up: In a large bowl, combine the cooked pasta, roasted corn, diced bell pepper, chopped cilantro, and red onion. You will have a vibrant mixture of colors and flavors. Mix gently to keep the pasta intact and avoid a mushy mess.
- Add Your Dressing: In a separate bowl, combine the vegan mayonnaise, lime juice, and chili powder. Pour this dressing over the pasta and vegetable mixture, gently tossing to ensure everything is well-coated. Take your time to mix without overdoing it, as overly vigorous stirring can break the pasta.
- Chill for Flavor: Allow the salad to chill in the refrigerator for about 15 minutes. This cooling time allows the flavors to meld together beautifully, making each bite even more flavorful.
- Adjust Before Serving: Just before serving, taste the salad to check if it needs any adjustments. If it seems dry, adding a splash of lime juice or more vegan mayonnaise can enhance the moisture and flavor. Keep the salad fresh to maintain the vibrant flavors.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for about a week.
- Expert Tips: If using frozen corn, choose pre-roasted options to save time. For added brightness, include the zest of one lime in the dressing before mixing. To avoid mushy pasta, check the cooking time on the package and stir gently when combining ingredients. If the salad appears dry, add extra vegan mayonnaise or a splash of lime juice.
- Reheating Instructions: This pasta salad is best served cold or at room temperature. If you prefer, you can chill it in the refrigerator before serving.
- Serving Suggestions: Serve with lime wedges on the side for added brightness. Pair it with grilled vegetables for a complete meal. Enjoy with tortilla chips for a delightful crunch.
- Recipe Variations: Add cherry tomatoes for sweetness and color. Incorporate black beans for extra protein and texture. Substitute cilantro with parsley for a different herb flavor.
- Ingredient Notes: When selecting corn, ensure it is well-roasted for maximum flavor. Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg