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
Ingredients:
- 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
Instructions:
- Preheat oven to 400°F.
- Rub each shucked cob of corn with vegan butter.
- Sprinkle each cob with a pinch of salt, pepper, old bay seasoning and smoked chipotle powder.
- Place each cob in an oven safe dish and bake in the oven for 40 minutes, turning each cob half way through.
- 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).
- Drain the pasta and rinse with warm water.
- Add avocado, red onion, and cherry tomatoes to a large bowl.
- Transfer the cooked pasta to the large bowl and mix well.
- Once the dressing is mixed, pour desired amount over the cooked pasta and mix well.
- When the corn has finished baking, remove it from the oven.
- Allow the corn to cool until it can be handled.
- Using a sharp knife, cut the kernels of corn off each cob.
- Add the roasted kernels, tomatoes, avocado and onion to the pasta mixture and stir well to combine.
- Serve as a side, salad or main dish.
- Enjoy!
Dressing Instructions:
- In a resealable jar mix all dressing ingredients together.
- 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.