Description
Smoky, spicy, salty, and sweet team up in this delicious, fresh pasta salad. Grab come cobs and get ready to bring that classic street corn flavor to your table this summer.
Ingredients
Scale
For the pasta salad:
- 16 ounces whole wheat or brown rice macaroni
- 3 cups corn, fresh or frozen and thawed
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 red onion, chopped
- 2 jalapeño peppers, diced
- 1 cup cilantro, chopped
- 1/2 cup vegan feta, crumbled (optional)
For the sauce:
- 1 1/4 cups vegan mayonnaise, unsweetened vegan yogurt, or cashew cream
- 2 limes, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Cook the macaroni according to package directions. Drain and let it cool.
- Add the corn to a pan with a tablespoon of extra virgin olive oil, along with the garlic powder, chili powder, and salt. Roast in the pan for five minutes, or until the corn is slightly charred.
- Meanwhile, combine the vegan mayonnaise or yogurt with the lime juice, chili powder, garlic powder, and salt. Whisk, and thin with 1 to 2 tablespoons of water, as needed.
- Add the cooked macaroni to a bowl with the charred corn, onion, jalapeño, cilantro, and vegan feta. Pour the sauce over top and mix.
- Enjoy immediately or store in the fridge for up to 4 days.