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Mexican Street Corn Orzo Pasta Salad topped with vegan feta.

Mexican Street Corn Orzo Pasta Salad

  • Author: Nisha Melvani
  • Total Time: 25 minutes
  • Yield: Serves 3 1x


Mexican Street Corn Orzo Pasta Salad is a healthy, family-friendly vegan meal. 30-minute recipe using budget-friendly ingredients.


Units Scale
  • 1/4 cup dry orzo
  • 2 teaspoons olive oil
  • 3 cups frozen sweet corn kernels
  • 1 can cannellini beans, drained, and rinsed
  • 1 small red bell pepper, diced (about 1/2 cup)
  • 1 small red onion, diced (about 1/2 cup)
  • 1 small jalapeño, seeded, and minced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup vegan mayonnaise
  • 2 tablespoons fresh lime juice, plus more to taste
  • 1 tablespoon distilled white or apple cider vinegar
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon Tajin seasoning (optional)
  • Vegan feta cheese for serving (optional)
  • 2 cups finely chopped kale (optional)
  • Salt & freshly ground black pepper to taste


  1. Cook the pasta according to directions on the packet until al dente. Drain. Set aside to cool.
  2. Sauté the corn: Meanwhile, heat the oil over medium-high heat in a large skillet. Cook the corn for about 7 minutes, or until golden brown.
  3. Mix ingredients: Add the corn, orzo, red bell pepper, red onion, jalapeno, cilantro, mayonnaise, lime juice, vinegar, chipotle, chili powder, cumin, oregano, and Tajin to a large bowl. Mix well to combine. Add the kale if using. Use your hands to massage the kale into the salad. Adjust lime juice to taste. Season with salt and black pepper.
  4. Add feta if using: Break the feta into crumbles. Top the salad with the feta crumbles as desired.


I used Violife vegan feta and Chosen Foods vegan mayonnaise to make this recipe.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: orzo salad, pasta salad, vegan pasta salad, easy vegan dinner, budget-friendly vegan