Best with Beet Salsa
Tie-Dye Street Corn Pasta Salad with Beet Salsa
What to do
- Make the Dressing: Mix all ingredients for the dressing in a large mixing bowl and set aside.
- Make the Pasta Salad: Cook the pasta in salted boiling water for 8 to 9 minutes, until al dente. Drain and rinse with cold water until cool. Transfer the pasta to the bowl with the dressing and add the grilled corn, sliced chile pepper, and most of the cotija cheese, cilantro, and chives, (leaving some for garnish). Toss the salad until everything is evenly distributed. Add the beet salsa and gently fold it in being careful to not stain it completely pink and preserve the tie-dye effect. Transfer the salad to a serving platter and top with more cheese, cilantro, and chives and serve immediately.
**Keeps well covered in the fridge for up to 3 days.
What you’ll Need
Dressing:
½ cup + 2 tbsp vegan mayonnaise
2 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lime juice
2 large garlic cloves
¼ tsp chili powder
1 tsp sea salt
Freshly ground black pepper, to taste
Pasta Salad:
¾ pound bowtie pasta
3 ears grilled corn, shaved off the cob
1 jalapeño or Serrano pepper, seeded and thinly sliced
4 oz. cotija cheese, or other Mexican style cheese
1 bunch cilantro leaves, roughly chopped
1 bunch chives, chopped
2 (6.5 oz) packages Love Beets Beet Salsa