Street Corn Pasta Salad

Street Corn Pasta Salad

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

Ingredients

  • wholewheat macaroni

    cooked and cooled

    1 lb
  • olive oil
    1 tsp
  • frozen corn

    thawed

    3 c
  • garlic powder
    1 tsp
  • chili powder
    1 tsp
  • tajin
    ½ tsp
  • red onion

    chopped

    1
  • jalapeno peppers

    sliced

    2
  • cherry tomatoes

    diced

    1 c
  • cilantro

    chopped

    1 c
  • vegan feta

    optional, crumbled

    ½ c
  • unsweetened coconut yogurt

    or vegan mayo

    1 c
  • lime

    juiced

    1
  • apple cider vinegar
    3 tbsp
  • salt
    ½ tsp
  • garlic powder
    1 tsp
  • dried parsley
    1 tsp
  • black pepper
    ½ tsp

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.

Street Corn Pasta Salad

Street Corn Pasta Salad

25 min6 servings420 cal

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About this Recipe

Craving the vibrant flavors of Mexican street food in a convenient, crowd-pleasing dish? This Street Corn Pasta Salad brings all the zesty, creamy goodness right to your table, perfect for any occasion.

This recipe shines by transforming the beloved elote experience into an easy vegan pasta salad. It combines the hearty satisfaction of wholewheat macaroni with the sweet pop of corn and a creamy, tangy dressing, making it a flavorful yet healthy meal prep option. The interplay of spices like chili powder and Tajín ensures an authentic taste that stands out.

Prepare for a symphony of textures and tastes. You'll find tender, al dente wholewheat macaroni mingling with sweet, thawed corn, crisp red onion, and bright cherry tomatoes. A creamy dressing, made from unsweetened coconut yogurt or vegan mayo, binds everything together with a punch of lime and apple cider vinegar, while fresh cilantro and sliced jalapeños add layers of herbaceousness and a gentle kick. Each forkful delivers a refreshing yet satisfying experience, bursting with zesty, slightly spicy, and savory notes that truly capture the essence of vegan street food inspiration.

Customization & Variations

Feel free to tailor this vegan pasta salad to your liking. If you prefer a milder salad, reduce or omit the jalapeño peppers. For an extra layer of richness, consider adding crumbled vegan feta, or leave it out for a simpler profile. You can also adjust the creaminess by using either unsweetened coconut yogurt for a lighter touch or vegan mayo for a richer texture.

This Street Corn Pasta Salad is an ideal addition to summer potlucks, barbecues, or as a light and flavorful main dish. Serve it chilled, garnished with extra fresh cilantro, for a truly inviting presentation.

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