Street Veggie Pasta Salad
If you’ve ever had Mexican street corn, then you’re going to love this street veggie pasta salad recipe. This easy pasta salad recipe is a fun twist on classic street corn.
Ingredients
Pasta and veggies:
- 8 ounces large shell pasta , 1/2 of a 1lb. bag
- ¾ cup cherry tomatoes, sliced in half
- ½ cup red onion, diced
- ¾ cup red bell pepper, diced
- 1 large jalapeno, seeded, deveined and minced
- 1 can whole kernel corn, 8.5 ounce can, drained. fresh grilled corn is the best option
- ¼ cup queso fresco
- 2 tablespoons cilantro, fresh chopped
- ½ avocado, sliced thin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dressing:
- ½ cup mayonnaise
- ½ cup light sour cream
- ¼ cup cane sugar
- 2 tablespoons white vinegar
- 2 teaspoons Dijon mustard
- ½ tablespoon warm water, helps dissolve the sugar
Equipment
- pasta pot
- colander
- large mixing bowl
- cutting board
Instructions
- Cook the pasta according to the package. Al dente is best.
- Drain off the pasta water using a colander. Set the pasta aside to cool. You'll want it room temperature.
Prepare the Dressing:
- In a large mixing bowl, combine the mayonnaise, light sour cream, white vinegar, cane sugar, Dijon mustard and warm water. Whisk well.
Assemble the Dish:
- Add the cooled pasta to the bowl with the dressing. Toss well and season with salt and pepper.
- Add the tomatoes, red bell peppers, jalapeño slices, corn, and red onion.
- Toss everything together until well coated in the dressing.
- Cover with saran wrap and store in the refrigerator for 1 hour before serving.
- Top with queso fresco, avocado slices, and chopped fresh cilantro when ready to serve.
Nutrition
Serving: 1serving, Calories: 418kcal, Carbohydrates: 49g, Protein: 9g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 462mg, Potassium: 377mg, Fiber: 3g, Sugar: 12g, Vitamin A: 851IU, Vitamin C: 34mg, Calcium: 77mg, Iron: 1mg