Description
A cozy, flavor-packed Vegan Street Corn Pasta Salad with creamy cashew dressing. Sweet roasted corn, fresh vegetables, and plant-based goodness make this salad perfect for family meals or picnics.
Ingredients
Scale
- 300g fusilli or rotini pasta
- 2 cups fresh corn kernels (or thawed frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup raw cashews, soaked in warm water for 2+ hours
- 1/4 cup unsweetened plant-based milk (almond or oat)
- 2 tbsp lime juice
- 1 clove garlic
- 1 tsp maple syrup or agave
- 1/2 tsp smoked paprika
- Salt to taste
Instructions
- Cook pasta in salted water until al dente. Drain and rinse under cold water.
- Roast corn in a dry skillet over medium heat for 5–7 minutes until lightly charred. Season with smoked paprika, salt, and pepper.
- Blend soaked cashews with plant-based milk, lime juice, garlic, maple syrup, smoked paprika, and salt until smooth.
- Combine pasta, roasted corn, red bell pepper, red onion, cherry tomatoes, and cilantro in a large bowl.
- Pour cashew cream over the salad and toss gently until everything is coated.
- Serve immediately or chill in the fridge for 30 minutes for flavors to meld.
Notes
Use fresh lime juice for best flavor. Salad keeps for up to 3 days in the fridge. Can make cashew cream and roast corn ahead of time. Serve cold or at room temperature; do not microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg