Cilantro & Calabrian Pasta Salad

It’s a herb and spicy twist on an original classic pasta salad recipe that we all know and love. Best part is it’s all dairy free, egg free, and packed with protein and fiber. Plus it’s topped off with some heat from the calabrian chilies that really gives this dish some character. You can find Calabrian chilies usually in a mixed paste in trader joes or in specialty aisle of the store. With over 11+ veggies inside, you are eating a variety of vitamins and nutrients from all the colors of the rainbow. Eat it now, or meal prep it for a delicious and hearty snack all week long.

If you have been following my on Instagram lately, you most likely have seen me hinting to this bomb recipe a few times over the past few weeks. I recently made it for one of my meal prep clients, and they have asked for it ever since. That said, I have even made it once or twice just for my husband and I too! It’s one of those pasta salads that hits all the right spots, and it’s an easy recipe to whip up in a pinch when hunger hits.

This recipe is:

• Vegan

• Dairy Free

• Under 30 minutes to make

• A perfect staple.

• Great for meal prep

• High in protein and fiber.

Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this!

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Makes 4-5 servings

The Goods:

For the corn on the cob:

• 2 ears corn on the cob, peeled & ends removed

• 2 tsp olive oil

For the pasta salad:

• 1 package elbow pasta noodles, (cooked to package instructions + gluten free optional)

• 1/2 red onion, small diced

• 1 jar roasted red bell peppers, sliced

• 1/2 cup feta, crumbled

• 1 can black beans, drained & rinsed

For the sauce:

• 1 large avocado, peeled & diced

• 1/2 cup cilantro

• 1/4 cup cashews

• 1 tbsp white wine vinegar

• 1 cup unsweetened plant milk

• 1 lime, juiced

• 1 tsp granulated garlic

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp crushed calabrian chili pepper paste + extra for more heat

The Method:

1. First off, heat a large soup pot filled 3/4 full with water on medium high to get the water boiling for the pasta. Add a pinch of salt to the water.

2. When it starts to boil, cook elbow pasta noodles to cooking instructions. If you are oil free, remove 1/4 cup of the salted water before draining the pasta, and use this as “oil” for the cooked pasta, otherwise add a dash of olive oil to prevent the noodles from sticking to each other. Stir it up, then set aside for 10-15 minutes to cool.

3. As the water is boiling for the pasta, heat a large cast iron or stainless skillet, (or grill) on medium high to begin cooking the corn on the cob. Once hot, add your corn and olive oil, and cook for 7-12 minutes while rotating them on all sides to get some nice charred marks. When the kernels have softened to the touch, remove from heat and let it cool completely before slicing off the kernels with a chefs knife. Add kernels to a bowl, and set aside.

4. I like to include some multitasking here, so remember timers are your friend and be sure to have your colander ready for your noodles, (IYKYK). As you are handling the pasta and the searing the corn, you can quickly throw your sauce together. Add all the sauce ingredients into a high powered blender, and blend on high for 1-2 minutes until fully smooth. Taste for salt or extra heat.

5. When your pasta is cooked and cooled, your kernels are in a bowl, and your sauce is made, then it’s time for the best part. Add your pasta, corn kernels, sauce, diced red onions, roasted bell pepper slices, feta crumbles, black beans into a large mixing bowl, and mix until everything is fully mixed. Taste for salt.

6. You can serve immediately, or store in air tight containers or 4-5 days in the refrigerator. Serve cold.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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