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Summer in a Bowl: Street Corn Pasta Salad Recipe with Cilantro Pesto & Feta
(Gluten-Free + Vegan Option)
This vibrant street corn pasta salad with zesty cilantro pesto is summer’s answer to boring potluck dishes. Packed with gut-friendly ingredients like lime-marinated veggies and cilantro pesto, it’s a gluten-free crowd-pleaser that works equally well as a meatless main (add black beans!) or BBQ side dish. The secret? Charred corn kernels that add smoky depth to every forkful, while dairy-free feta keeps it light yet satisfying.
Let’s begin!
Gluten-Free Street Corn Pasta Salad Works for Meal Prep
Ingredients:
For the Salad:
- 2 cups cooked gluten-free pasta (penne, fusilli, or bowtie)
- 1 cup grilled or roasted corn (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup feta cheese (or dairy-free alternative)
- 1/4 cup fresh cilantro, chopped
For the Cilantro Pesto Dressing:
- 1 cup fresh cilantro leaves
- 1/4 cup olive oil
- 1 tbsp lime juice
- 1 clove garlic
- 2 tbsp pumpkin seeds (or almonds)
- 1/4 tsp cumin
- Salt & pepper to taste
Instructions:
- Cook the Pasta:
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside. - Prepare the Corn:
If using fresh corn: Grill the corn on medium heat for 8-10 minutes, turning occasionally until slightly charred. Let it cool, then cut the kernels off the cob.
If using frozen corn: Sauté in a dry pan over medium heat until lightly golden and toasted. - Make the Cilantro Pesto:
In a food processor or blender, combine cilantro, olive oil, lime juice, garlic, pumpkin seeds, cumin, salt, and pepper. Blend until smooth. Add more olive oil if needed to adjust consistency. - Assemble the Salad:
In a large bowl, combine cooked pasta, grilled corn, cherry tomatoes, bell pepper, red onion, cucumber, and fresh cilantro. Drizzle the cilantro pesto over the salad and toss to coat evenly. - Add the Cheese & Serve:
Crumble feta cheese over the top and give it one final mix. Serve immediately or refrigerate for an hour to let the flavors meld together.
Health Benefits of this Pasta Salad:
- High in Protein and Fibre
Fibre and plant-based protein are well-balanced by the gluten-free pasta and vegetables. - Promotes Gut Health
Lime juice and cilantro support intestinal health and facilitate digestion. - Packed with Antioxidants
Vitamins and minerals abound in colourful vegetables including bell peppers, tomatoes, and red onions. - Heart-Healthy Fats
Pumpkin seeds and olive oil are wonderful sources of heart-healthy lipids. - Adaptable & Dairy-Free Choice
To make it totally vegan, substitute a dairy-free substitute for the feta!
How to Enjoy This Salad?
- As a side dish for grilled meats, tacos, or roasted veggies.
- As a light meal with added chickpeas or black beans for protein.
- Meal prep for easy weekday lunches.
This street corn pasta salad is nutrient-dense, tasty and fresh! The feta cheese and cilantro pesto elevate it to a whole new level, whether you’re presenting it at a summer party or just eating it as a quick side dish. Taste it and relish a taste explosion with each bite!
FAQs
Yes! Store it in an airtight container in the fridge for up to 3 days. Add the feta right before serving.
You can use goat cheese, vegan feta, or even a sprinkle of nutritional yeast for a dairy-free option.
Absolutely! Just use gluten-free pasta made from rice, quinoa, or lentils.
Store the pesto in a jar with a thin layer of olive oil on top. Keep it in the fridge for up to 1 week or freeze for later.
Try adding avocado, zucchini, black beans, or roasted sweet potatoes for more variety.
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