This vegetarian pickled jalapeño pasta salad is such a fun dish that brings a little kick to your meal. Packed with sweet corn and zesty jalapeños, it’s colorful and tasty, making it a hit at any table.
Solves weeknight dinner stress with quick prep, pantry-friendly ingredients, adaptable serving options, and a satisfying mix of heat, sweetness, and texture for any meal.
I love whipping up this pasta salad when I’m short on time but still want something flavorful. It solves the problem of boring side dishes and can be made ahead, which makes weeknight dinners so much easier. Plus, it’s a great way to use some leftover pasta!
This recipe works wonders in just 22 minutes, and it doesn’t even require whisking for the dressing. Rinsing the pasta in cold water keeps it from sticking together, which I learned the hard way when I once ended up with a clump of noodles. Customizing it with extra veggies is super easy too!
If you enjoy pasta salads, this one’s for you! If you like a little more zing, check out my Caprese Pasta Salad for a fresh twist!
Why You Will Love This Recipe
- Flavor Explosion This pasta salad has a delightful mix of savory, tangy, and sweet notes. The spicy jalapeños and sweet corn create a flavor that’s refreshing and satisfying.
- Easy Prep You don’t have to whisk anything for the dressing, making it super simple to whip up. Throw everything together quickly and you’re ready to enjoy.
- Visual Appeal With vibrant colors from the veggies and herbs, this dish looks as good as it tastes. It’s a great addition to any table just for its eye-catching appearance.
- Meal Prep Friendly You can make this salad ahead of time and store it in the fridge for up to three days. It’s a convenient option for lunches or quick dinners during a busy week.
Jalapeno Sweet Corn Pasta Salad
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: boiling and mixing
- Cuisine: N/A
- Diet: vegetarian
Description
A vibrant and tasty vegetarian pasta salad featuring pickled jalapeños, roasted red peppers, and vegan feta.
Ingredients
- 1 lb bow tie pasta, dry
- 1 cup frozen corn
- 1.5 tbsp olive oil
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- pinch of sugar (optional)
- 1 cup diced roasted red peppers
- 1/4 cup diced red onion, finely diced
- 1/4 cup diced pickled jalapeño peppers, from the jar
- 1/2 cup vegan feta cheese
- 1/3 cup olive oil, extra virgin
- 2.5 tbsp lemon juice
- 5 basil leaves, chopped
- 2 tbsp chopped Italian parsley
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook the Pasta: Start by boiling water in a large pot and add your choice of pasta when it is bubbling. Cook until al dente, usually around 12 minutes depending on the type. Stir occasionally to prevent sticking.
- Cool & Rinse: Once the pasta is cooked, drain it and run it under cold water to stop the cooking process. The pasta should feel cool to the touch. This prevents sticking, so give it a good rinse to keep the pasta fluffy.
- Mix the Dressing: While the pasta is cooling, whisk together the dressing ingredients which include 1/3 cup olive oil, 2.5 tbsp lemon juice, 1/2 tsp kosher salt, and 1/2 tsp black pepper. The mixture should smell zesty and fresh.
- Combine Ingredients: In a large bowl, toss the pasta, 1/4 cup diced pickled jalapeños, 1 cup diced roasted red peppers, 1/4 cup diced red onion, and the dressing until everything is well-coated. The salad should look colorful and inviting.
- Add Seasoning: Taste the salad and adjust seasoning by sprinkling in salt and black pepper to your liking.
- Garnish & Serve: Before serving, sprinkle fresh basil leaves and extra jalapeño slices on top for color. The aroma should be enticing.
Notes
- Storage Tips: Store in the refrigerator for up to 3 days in a container with a lid, dressing separately to prevent the salad from drying out.
- Expert Tips: Run the pasta under cold water to cool it down quickly. Add 2 tbsp of the dressing if making in advance to maintain moisture. Garnish with extra jalapeño slices and small basil leaves to enhance presentation.
- Reheating Instructions: This pasta salad is typically served cold; however, if desired, gently reheat in a frying pan over low heat just until warmed through.
- Serving Suggestions: Serve alongside grilled vegetables for a complete meal. Pair with fresh lemon wedges for added flavor. Include on a picnic spread with other salads and dips.
- Recipe Variations: Consider adding arugula or spinach for extra greens. Replace bowtie pasta with gluten-free pasta if necessary. Incorporate diced avocado for creaminess.
- Ingredient Notes: For the best texture, use fresh ingredients like the red onion and roasted red peppers. For best quality, ensure your olive oil is extra virgin. To mix in flavors, experiment with other veggies according to your preference.
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: 90mg
Recipe Tips
- If pasta seems sticky after cooling, a thorough rinse under cold water will separate the strands and keep it from clumping.
- When preparing in advance, an extra 2 tablespoons of dressing helps to maintain moisture and prevents the salad from drying out.
- If the salad lacks flavor, adjusting the seasoning with more salt or pepper can really enhance the taste without overpowering the dish.
- For a visually appealing touch, consider garnishing with additional jalapeño slices and small basil leaves right before serving.
- If you notice the dressing has become watery, shaking it well before serving will help recombine the ingredients and restore its texture.
Serving Suggestions
Pair this vegetarian pickled jalapeño pasta salad with grilled vegetables for a complete meal. Fresh lemon wedges add a bright flavor and enhance the overall experience.
This pasta salad works well on a picnic spread alongside other salads and dips. It can also complement lighter entrees during summer cookouts, BBQs, and potlucks.
A drizzle of olive oil or balsamic vinegar can add richness. You may also consider a sprinkle of fresh herbs for added brightness.
Recipe variations
- You can use rotini or penne pasta instead of bow tie pasta to switch up the shape and texture.
- Add 1 tsp garlic powder and 1 tsp smoked paprika for an added layer of flavor in your salad.
- Either diced cucumbers or cherry tomatoes can replace the roasted red peppers, adding a fresh crunch.
- If you’re cooking for a larger group, simply double the ingredients, using 2 lbs of pasta and 2 cups of corn.
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How to Store?
To keep your vegetarian pickled jalapeño pasta salad fresh, follow these storage tips:
Refrigeration: Store the pasta salad in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, place the salad in a freezer bag and seal tightly. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Separating Dressing: If you prefer, store the dressing separately in an airtight container in the fridge for up to 1 week.
Other Recipes You’ll Love
- Vegetarian Roasted Tomato Burrata
- Vegetarian Artichoke Pasta Salad
- Vegetarian Caprese Pasta Salad
- Vegetarian Lemon Capellini Salad
If you enjoyed this vegetarian pickled jalapeño pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
