Street Corn Pasta Salad

Street Corn Pasta Salad

from plantyou.com
Salad
25 min
6 servings
420 kcal / serving

This easy and delicious vegan pasta salad is a must for the fans of Mexican street food!

Ingredients

  • 1 lbwholewheat macaroni (cooked and cooled)
  • 1 tspolive oil
  • 3 cupsfrozen corn (thawed)
  • 1 tspgarlic powder
  • 1 tspchili powder
  • ½ tsptajin
  • 1red onion (chopped)
  • 2jalapeno peppers (sliced)
  • 1 cupcherry tomatoes (diced)
  • 1 cupcilantro (chopped)
  • ½ cupvegan feta (optional, crumbled)
  • 1 cupunsweetened coconut yogurt (or vegan mayo)
  • 1lime (juiced)
  • 3 tbspapple cider vinegar
  • ½ tspsalt
  • 1 tspgarlic powder
  • 1 tspdried parsley
  • ½ tspblack pepper

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Pour the dressing over the top, and toss. Store in the fridge for up to 3 days, or enjoy immediately.