Description
A creamy, vibrant pasta salad that combines the sweetness of sautéed corn, the heat of pickled jalapeños, and the freshness of lemon and herbs. Perfect as a side dish or a light meal.
Ingredients
1 lb bow-tie pasta
1 cup frozen corn
1.5 tbsp olive oil
1 cup diced roasted red peppers
¼ cup diced red onion
¼ cup diced pickled jalapeños
½ cup vegan feta cheese (Follow Your Heart Dairy-Free Feta or Violife Just Like Feta)
⅓ cup extra virgin olive oil
2.5 tbsp lemon juice
5 chopped basil leaves
2 tbsp chopped Italian parsley
½ tsp kosher salt
½ tsp black pepper
Pinch of sugar optional
Instructions
1. Cook the pasta in boiling salted water for about 1–2 minutes past the package directions until slightly soft but firm. Drain and rinse with cold water.
2. In a skillet, heat olive oil and sauté corn with salt, black pepper, and a pinch of sugar for 3–5 minutes until lightly golden. Set aside to cool.
3. In a large bowl, combine cooked pasta, roasted red peppers, jalapeños, red onion, vegan feta, and corn.
4. In a jar, mix olive oil, lemon juice, chopped basil, parsley, salt, pepper, and garlic granules. Shake for 30 seconds until emulsified.
5. Pour the dressing over the salad, toss to coat evenly, and adjust salt and pepper to taste.
6. For best results, reserve a little dressing to add right before serving for a fresh flavor boost.
Notes
If making ahead, add a small amount of dressing to keep the pasta moist and refrigerate. Add the remaining dressing just before serving.
This salad stays fresh for up to three days in an airtight container.
For added spice, use Texas Pete Original Hot Sauce, Crystal Hot Sauce, or Sriraja Panich Hot Sauce.
Pairs well with grilled meats, sandwiches, or as a standalone light meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Mixed & Tossed
- Cuisine: American