This easy vegan Mexican Pasta Salad with roasted corn and creamy Chipotle Sauce is the best healthy pasta recipe! It’s loaded with lots of veggies, like beans, crunchy red bell peppers, tomatoes, green onions and topped with homemade vegan feta cheese. So simple, so delicious and perfect for meal prep!
Cook the pasta until al dente according to package instructions. Rinse with cool water, drain, and toss with a little olive oil to avoid sticking together. (Alternatively, you could also toss it with a few tablespoons of the dressing).
Heat the oil in a skillet over medium-high heat. Add the corn and roast from all sides, about 8-10 minutes, turning the corn every 2-3 minutes. Allow to cool slightly, then cut off the roasted kernels.
In a small bowl, stir together all the ingredients for the sauce. Taste and add additional salt or spices as desired.
Prepare the tofu according to this recipe. Alternatively, use chopped avocado.
To serve the salad
Add the roasted corn, kidney beans, cherry tomatoes, green onions and herbs to the pasta. Pour the chipotle sauce over the pasta mixture. Toss to coat, then sprinkle the tofu feta if using or avocado over the top and enjoy!
I used pre-cooked corn cobs but if you can't find in a store, you can use fresh cobs. Just make sure to cook them in salted water for about 15 minutes. Then allow to cool and dab dry before roasting.