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 chilli pepper, and most of the feta cheese, coriander, 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, coriander and chives and serve immediately.
Keeps well covered in the fridge for up to 3 days.
What you’ll Need
Dressing:
150g vegan mayonnaise
2 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lime juice
2 large garlic cloves
¼ tsp chilli powder
1 tsp sea salt
Freshly ground black pepper, to taste
Pasta Salad:
350g bowtie pasta
3 ears grilled corn, shaved off the cob
1 jalapeño or Serrano pepper, seeded and thinly sliced
120g Feta Cheese
1 bunch fresh coriander leaves, roughly chopped
1 bunch chives, chopped
2 packages Love Beets Beet Salsa
