Description
This Vegetarian Mexican Street Corn Pasta Salad combines authentic Mexican flavors, vibrant veggies, and a cooling dressing. Perfect for meal prepping or family gatherings!
Ingredients
Scale
- 1 lb (450g) wholewheat macaroni, cooked and cooled
- 1 tsp (5ml) olive oil
- 3 cups (450g) frozen corn, thawed
- 1 tsp (5g) garlic powder
- 1 tsp (5g) chili powder
- 1/2 tsp (2.5g) Tajin
- 1 red onion, chopped
- 2 jalapeño peppers, sliced
- 1 cup (150g) cherry tomatoes, diced
- 1 cup (150g) cilantro, chopped
- 1/2 cup (75g) vegan feta, crumbled (optional)
- 1 cup (240g) unsweetened coconut yogurt or vegan mayo
- 1 lime, juiced
- 3 tbsp (45ml) apple cider vinegar
- 1/2 tsp (2.5g) salt
- 1 tsp (5g) garlic powder
- 1 tsp (5g) dried parsley
- 1/2 tsp (2.5g) black pepper
Instructions
- Cook & Char Corn: Start by charring the corn in a frying pan over medium heat until it’s golden brown and fragrant, about 10 minutes. Stir frequently to avoid burning and to achieve this nice smoky flavor. This step is crucial as it adds depth that makes the salad really pop.
- Cook & Drain Pasta: Boil the wholewheat macaroni in a pasta pot until al dente. Drain and rinse it under cold water immediately afterward. This cooling step is important to prevent the pasta from becoming soggy.
- Mix & Add Dressing: In a large mixing bowl, combine the cooled pasta with charred corn, diced cherry tomatoes, sliced jalapeños, and chopped red onion. In a small bowl, mix the unsweetened coconut yogurt or vegan mayo, lime juice, apple cider vinegar, salt, garlic powder, dried parsley, and black pepper to create the dressing. Pour this dressing over the pasta mixture and gently toss everything together to avoid breaking the pasta.
- Chill & Infuse Flavors: Cover the salad and let it chill in the fridge for at least 30 minutes. This waiting period allows all the flavors to mingle and develop.
- Serve & Enjoy: Serves cold. Scoop the salad into bowls and garnish with fresh cilantro if desired.
Notes
- Storage Tips: Store in the fridge in an airtight container for up to 3 days. The salad is best enjoyed fresh but can be made ahead of time.
- Expert Tips: If pasta feels sticky after cooking, drizzle with olive oil to help separate the noodles for easier mixing. When adjusting the spice from jalapeños, start with half of one pepper and add more to taste. Toss in any leftover leafy greens for extra nutrients.
- Reheating Instructions: Not applicable for this chilled salad.
- Serving Suggestions: Serve this salad chilled as a side dish. It pairs nicely with grilled vegetables. You can also top it with avocado slices for added creaminess.
- Recipe Variations: Consider adding black beans for additional protein or roasted bell peppers for sweetness. You can substitute wholewheat macaroni with gluten-free pasta, adjusting the cooking time as necessary. Homemade tofu feta can replace the vegan feta if required.
- Ingredient Notes: Choose firm, well-shaped corn for charring. For substitutions, if vegan feta is not available, use homemade tofu feta or skip it entirely for a lower fat option.
Nutrition
- Serving Size: 1 serving
- Calories: 420.3
- Sugar: 4.2g
- Sodium: 428.3mg
- Fat: 4.2g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 3.7g
- Protein: 18.3g
- Cholesterol: null