Description

This Mexican Street Corn Pasta Salad is a vibrant, flavorful twist on classic pasta salad featuring smoky turkey bacon, sweet roasted corn, tangy apple cider vinegar dressing, and creamy plant-based cheese. Perfect for warm days or gatherings, it combines fresh herbs and zesty citrus for a refreshing, colorful dish that can be served as a main, side, or picnic salad.

Ingredients

Scale

Salad Ingredients

2 cups cooked short pasta (rotini or penne)
2 ears fresh corn, roasted and kernels removed
6 slices smoky turkey bacon, cooked crisp and chopped
1 cup plant-based cheese (plant-based), cubed or crumbled
1/4 cup fresh cilantro, chopped

Dressing Ingredients

3 tablespoons apple cider vinegar (natural)
2 tablespoons lime juice (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon smoked paprika (natural)
1/2 teaspoon garlic powder (natural)
1 teaspoon natural gelling agent
Salt and pepper to taste

Instructions

Roast the Corn: Lightly brush the fresh corn with olive oil and roast it on a pan or in the oven until charred spots appear, bringing out a sweet, smoky flavor.
Cook the Pasta: Boil the pasta until just al dente, then rinse under cold water to stop cooking and cool it, ensuring a firm texture.
Prepare Turkey Bacon: Cook the turkey bacon until crisp, then chop into bite-sized pieces to add a savory crunch.
Make the Dressing: Whisk together apple cider vinegar, lime juice, vegetarian Worcestershire sauce, smoked paprika, garlic powder, natural gelling agent, salt, and pepper in a bowl until well combined, creating a creamy and tangy dressing.
Combine Ingredients: In a large bowl, mix the cooled pasta, roasted corn kernels, turkey bacon, chopped cilantro, and plant-based cheese. Pour the dressing over the mixture and toss gently to evenly coat.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld and the dressing to thicken slightly for perfect coating before serving.

Notes

Use fresh corn off the cob for the best flavor.
Do not overcook pasta; keep it al dente to avoid mushy texture.
Adjust lime juice and apple cider vinegar to balance the tanginess to your preference.
Chilling enhances flavor melding and thickens the dressing due to the natural gelling agent.
Toss ingredients gently to keep the plant-based cheese in nice chunks and prevent pasta from breaking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 15mg

Keywords: Mexican Street Corn Pasta Salad, pasta salad, roasted corn, smoky turkey bacon, plant-based cheese, tangy dressing, summer salad