Vegan Elote Corn Pasta Salad
Ingredients
- 1 Pound Pasta I used cavatappi
- 12 Ounces Frozen Corn thawed
- 2 Teaspoons Extra Virgin Olive Oil optional
- 1 Teaspoon Tajin optional or use chili powder
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Medium Poblano Pepper or bell pepper, chopped
- 1 Small Yellow Onion diced
- ½ Cup Vegan Feta optional
- ⅓ Cup Chopped Cilantro
Creamy Dressing
- 1 Cup Unsweetened Non-Dairy Greek Style Yogurt
- Juice of 1 Lime
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and rinse well with cold water.
- Heat a large skillet over medium high heat. Add the oil if using. Add the corn and cook 5-6 minutes, until golden.
- Add the onion, poblano pepper, tajin, salt, and pepper. Cook another 3-4 minutes, stirring occasionally, until the onion is translucent.
- In a small bowl whisk together the dressing ingredients.
- In a large bowl add the pasta, corn mixture, feta, and cilantro. Pour on the dressing and toss well. Serve with a garnish of fresh cilantro.
Nutrition
Calories: 329kcal | Carbohydrates: 58g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 548mg | Potassium: 354mg | Fiber: 4g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 2mg