Roasted Corn and Noodle Salad

A fresh and enjoyable recipe using the season’s bounty of corn. Delicious on its own or excellent as a side, this dish is packed with protein and full of flavour. This gluten-free, vegan, and nut-free meal idea will keep you coming back for more. It also works well as leftovers or as an on-the-go option.


Roasted Corn and Noodle Salad

  • Prep Time:  30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Course: Dinner
  • Cuisine: Canadian
  • Servings:  6


  • 1 package Chickapea Spirals
  • 2 Tbsp table salt (for boiling pasta)
  • 4-6 cobs of corn, shucked
  • ¼ cup vegan butter
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp old bay seasoning
  • 1 tsp smoked chipotle powder
  • 1 ½ cups cherry tomatoes, halved
  • 2 ripe avocados, cubed
  • ¼ cup red onion, thinly sliced 

Dressing Ingredients:

  • ½ cup lime juice
  • 3 Tbsp olive oil
  • 1/3 cup fresh cilantro, diced
  • 2-3 garlic cloves, minced
  • 1 tsp onion powder
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked chipotle powder


  1. Preheat oven to 400°F.
  2. Rub each shucked cob of corn with vegan butter.
  3. Sprinkle each cob with a pinch of salt, pepper, old bay seasoning and smoked chipotle powder.
  4. Place each cob in an oven safe dish and bake in the oven for 40 minutes, turning each cob half way through.
  5. Meanwhile, prepare Chickapea Spirals to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
  6. Drain the pasta and rinse with warm water.
  7. Add avocado, red onion, and cherry tomatoes to a large bowl.
  8. Transfer the cooked pasta to the large bowl and mix well.
  9. Once the dressing is mixed, pour desired amount over the cooked pasta and mix well.
  10. When the corn has finished baking, remove it from the oven.
  11. Allow the corn to cool until it can be handled.
  12. Using a sharp knife, cut the kernels of corn off each cob.
  13. Add the roasted kernels, tomatoes, avocado and onion to the pasta mixture and stir well to combine.
  14. Serve as a side, salad or main dish.
  15. Enjoy!

Dressing Instructions:

  1. In a resealable jar mix all dressing ingredients together.
  2. Set the dressing aside once mixed.

Recipe Note:

  • Unused dressing will keep in the refrigerator in a sealed container for a week.
  • The dressing can be made ahead and used later.
  • Roasting the corn gives it a smoky taste which is healthier than charring it on the barbeque.
  • Depending on the size of the corn cobs, this recipe will use a different number of cobs. 3-4 for large cobs or 6 for smaller cobs.
  • This meal can be doubled easily.
  • This dish is best when served at room temperature but will keep reasonably well overnight in a sealed container.