Souper Salad Corn and Pasta Salad Veganized

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For anyone that has grown up in the southwestern part of the United States, you have probably been to Souper Salad before. They were in my opinion, the best salad buffet place I’ve ever been to. One of the go-to items since my childhood was their Corn and Pasta salad. Souper (😊) tasty, easy, and cheap to make, this makes a great dish to bring to potlucks or parties. The original recipe calls for regular mayo and parmesan cheese which is an easy substitute. Every recipe I found mimicking the original didn’t have green onion in it, but I swear they were in there. I think they add a nice bite to balance out the sweet of the corn. This gets better over time and I would make it at least 4-5 hours in advance to help everything marry together. I find it to be the best the day after making it. If I ever make this for a gathering, I like to make it a day in advance and I stir it a couple of times to help things along. Keeps for up to a week in a refrigerated airtight container. 

Souper Salad Corn and Pasta Salad Veganized

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Yield: 4

Author: Jessica Morton

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 8 ounces of Fettuccini noodles (linguine noodles will also work if that’s what you have on hand)
• 1/2 cup vegan mayonnaise (I work up to this because a little goes a long way. I prefer Vegenaise brand mayo)
• 1/2-1 cup of fresh or frozen corn (I like more corn in this because I love lots of corn in every bite)
• 1/4-1/2 cup Vegan Parmesan grated (I like Violife Parmesan that I finely grated. I prefer more towards 1/2 cup because I like the extra cheesy flavor)
• 1/2 cup green onion
• ½- ¾ tsp garlic powder
• 1 tsp freshly cracked pepper
• Salt to taste

Instructions

1. Cook pasta according to directions and drain when al dente.
2. Mix the mayo, cheese, green onions, garlic powder, and pepper while pasta cooks.
3. Mix pasta and corn together.
4. Combine the pasta, and sauce, and mix well. Salt to taste.

Notes:

This is best if refrigerated for 4-5 hours at least before serving. Prep and cook time are sort of done simultaneously. You can prep the dressing while the pasta cooks and the corn is ready to go so its quick. No need to cook the corn if it is frozen, it will defrost pretty quickly. The prep time I listed is the length of time it took me to prep the dressing, and cook time is for the pasta but is an estimate. Cook your pasta to its own instructions. I like to substitute the regular fettuccine out with whole wheat or pasta made from alternatives like chickpea or lentil. Dried pastas made from chickpeas, lentils or black beans have more protein and fiber than regular pasta. I also like whole wheat pasta because I prefer the chew to it, and it also is high in vitamins, minerals, protein, and fiber. 

Calories

405

Fat (grams)

15

Sat. Fat (grams)

6

Carbs (grams)

57

Fiber (grams)

3

Sugar (grams)

4

Protein (grams)

9

Sodium (milligrams)

463

Cholesterol (grams)

0

souper salad, corn pasta, salad, pasta salad, vegan pasta salad

Salad, Pasta Salad, Potluck, Dinner, Sides

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