This street corn pasta salad is the perfect summer recipe. This gluten free pasta recipe is loaded with corn, red onion, vegan feta, fresh cilantro and it’s all tossed in a creamy dairy free pesto. This pesto pasta salad recipe takes 35 minutes to make which gives you more time to be at the beach! The smoky flavours from the barbecued fresh sweet corn mixed with the hearty pasta and garlicky pesto make for the perfect side dish.
Why You’ll Love This Pasta Salad Recipe
- Quick To Make. This street corn pasta salad takes 35 minutes to make.
- Fun Twist On Pesto Pasta. This basil pesto pasta salad is a great way to enjoy pasta while bringing the flavors of the summer to the plate. This is the best pasta salad simply because it incorporates sweet, savoury, and acidic flavors. It’s a creative way to enjoy pesto pasta with a flare.
- Fresh Flavors. With fresh herbs, gluten free pasta and grilled corn tossed in a creamy dressing, this is the perfect dish the whole family can enjoy.
How To Make Street Corn Pasta Salad
- To make this mexican street corn salad start by heating up the barbecue at medium heat. Remove the ears of corn and lightly oil each corn cob with 1 tsp of oil. Place on the barbecue. Rotate the corn every few minutes until each side begins to brown.
- While the corn is cooking, bring a medium pot of water to a boil over high heat. Once boiling add 1 1/2 cups of uncooked pasta and follow the package directions until al dente.
- Once the pasta is done, drain the pasta water and run cold water over the pasta (this helps it not stick together). Transfer to a baking sheet, so the pasta can dry laying flat.
- Finely chop the red onion and cilantro and crumble the feta cheese. Add to a large bowl.
- Remove the grilled corn from the barbecue and let cool slightly before removing the corn kernels from the cob. To remove, stand the corn up vertically and with a sharp knife, slice down on each side so the kernels fall. Once all the kernels have been removed from the cob, heat a large skillet pan over medium heat and add 1 tsp of oil. Toss the corn in the 1 tsp garlic powder and 1 tsp chili powder and let cook for 5 minutes to incorporate the spices. Remove from the heat and let cool.
- Prepare the pesto. Add all the pesto ingredients to a cup-sized blender. Blend until smooth. If you are having trouble blending, add a splash of water.
- Add the pasta and corn to the cilantro, vegan feta and red onion. Toss the salad in the pesto.
- Store any leftovers in an airtight container in the fridge.
How To Make Dairy Free Pesto
The best flavor of this street corn pasta salad comes from the dreamy dairy-free pesto. It is truly what brings this whole dish together.
- Add hemp seeds, basil, fresh garlic, sea salt, lemon juice and olive oil to a high-speed blender. In this pasta salad recipe, a cup-sized blender works best.
- Blend everything until smooth. Add a splash of water if you are having trouble blending.
- This pesto is great fresh, but can also be stored in the fridge.
- Add this pesto to any pasta dish or grilled vegetable sandwiches.
More Recipes For Pasta Salad Season
This street corn pasta salad is a great addition to any summer feast. The delicious flavors of garlic, basil, fresh corn, feta cheese and cilantro all balance one another beautifully to create a great salad. This easy mexican street corn pasta salad is refreshing, fragrant and hearty. Enjoy this fresh vegan salad all summer long.
Street Corn Pasta Salad With Pesto
This Street Corn Pasta Salad With Pesto is refreshing, fragrant and hearty. This pasta salad is simple to make and tossed in a dreamy dairy-free pesto.
Servings 4 people
Ingredients
Pasta Salad
- 3 corn on the cobs
- 2 tsp oil
- 1 tsp garlic powder
- 1 tsp chilli powder
- 1.5 cups dried pasta (macaroni)
- 1/4 cup cilantro
- 1/4 cup red onion
- 1/3 cup vegan feta
Dairy Free Pesto
- 1/4 cup hemp seeds
- 2 cups basil
- 1 tbsp lemon juice
- pinch of salt
- 2 garlic cloves
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Start by heating up the barbecue at medium heat. Remove the husks of the corn and then lightly oil the corn with 1 tsp of oil. Place on the barbecue once heated. Rotate the corn every few minutes until each side begins to brown (roughly 10-15 minutes).
- While the corn is cooking, bring a medium pot of water to a boil over high heat. Once boiling add 1 1/2 cups of dried pasta and follow the package directions until al dente.
- Once the pasta is done, drain the water and run cold water over the pasta (this helps it not stick together). Transfer to a baking sheet, so the pasta can dry laying flat. Set aside.
- Finely chop the red onion and cilantro and crumble the vegan feta. Add to a large bowl.
- Remove the corn from the barbecue and let cool slightly before removing the corn kernels from the cob. To remove, stand the corn up vertically and with a sharp knife, slice down on each side so the kernels fall. Once all the kernels have been removed from the cob, heat a pan over medium heat and add 1 tsp of oil. Toss the corn in the garlic powder and chilli powder and let cook for 5 minutes to incorporate the spices. Remove from the heat and let cool.
Dairy Free Pesto
- Prepare the pesto. Add all the pesto ingredients to a cup-sized blender. Blend until smooth. If you are having trouble blending, add a splash of water.
- Add the pasta and corn to the cilantro, vegan feta and red onion. Toss the salad in the pesto. Season with salt and pepper.
- Store any leftovers in an airtight container in the fridge.
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