Ingredients
2 cups cooked pasta (penne or fusilli)
1 cup fresh corn kernels
1/2 cup plant-based chorizo, crumbled
1/4 cup red onion, finely chopped
1/2 bell pepper, diced
1 jalapeño, seeded and minced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 tbsp lime juice
1 tsp cumin
1 tsp smoked paprika
Salt to taste
Black beans (optional)
Instructions
Cook pasta according to package instructions and cool
Sauté crumbled plant-based chorizo in olive oil until browned
In a bowl, combine cooled pasta, corn, cooked chorizo, red onion, bell pepper, jalapeño, and cherry tomatoes
Add lime juice, cumin, smoked paprika, and salt
Chill for at least 30 minutes before serving
Garnish with cilantro
Notes
Adjust jalapeño for heat level
Add black beans for extra protein
Store in an airtight container for up to 2 days
Best served chilled
Use gluten-free pasta if needed
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Stir-fry & Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg