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A big bowl of a vegan summer corn pasta salad on a wood table surrounded by fresh ingredients, fresh flowers, avocados, and corn.

Summer Street Corn Pasta Salad

5 from 1 vote
Delicious and easy to make summer street corn pasta salad! Perfect for summer gatherings this pasta salad is full of flavor and makes a sharable side dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 10 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 252
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups corn cooked
  • 12 oz pasta
  • 1 red onion
  • 4 tablespoons lime juice
  • 1 teaspoon lime zest
  • 5 tablespoons vegan mayo
  • 2 teaspoon white sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 large avocado
  • 1 bell pepper chopped
  • 2 cups tomatoes chopped
  • ½ cup vegan feta cheese optional
  • 1-2 jalapeno pepper optional

Equipment

  • Measuring cup and spoons
  • Mixing bowl and spoons
  • Cooking pot
  • Cutting board
  • Chef’s knife

Method
 

  1. Cook the corn and pasta. In a pot of water on the stove, cook the corn until done, about 10 minutes. In a separate pot of salted water, cook the pasta according to package directions, about 11 minutes.
  2. Mix the dressing. While the corn is cooking, in a medium sized mixing bowl, combine the juice of the lime with the lime zest, vegan mayo, sugar, garlic powder, paprika, and salt.
  3. Chop the veggies. Chop the tomatoes, avocado, bell pepper, red onion, cilantro, and jalapeno pepper, if using.
  4. Combine and serve. In a large mixing bowl, combine the dressing with the salad ingredients. Mix well and serve warm or chilled. Enjoy!

Notes

* Nutrition calculated without vegan feta cheese included.
  • How to Store 
    • Fridge: Keep in the fridge in an airtight container for up to 3 days. Mix before serving to distribute the sauce. I don’t recommend freezing this recipe.