Easy chorizo and corn pasta salad

Whip up this chorizo and corn pasta salad – we’ve used risoni, but you can swap it out for whatever pasta you like.

4

10m

20m

Ingredients

  • 500g cherry tomatoes
  • 1 cup (220g) risoni
  • 2 chorizo sausages, sliced
  • 4 spring onions, trimmed
  • 3 corn cobs, husks and silk removed

Method

STEP 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Spread the tomatoes over the tray and spray with olive oil spray. Season. Bake for 20 mins or until tomatoes collapse. 

STEP 2

Meanwhile, cook the risoni in a saucepan of boiling water following packet directions or until al dente. Drain well.

STEP 3

While the risoni is cooking, heat a chargrill on medium. Add the chorizo and cook for 1-2 mins or until lightly charred. Transfer to a plate. Add the spring onion and cook for 1-2 mins or until lightly charred. Transfer to a separate plate and cut into 4cm lengths. Cook the corn on the chargrill for 10 mins or until charred. Cool slightly. Cut down the side of the corn to release the kernels. 

STEP 4

Combine the tomato, risoni, chorizo, spring onion and corn kernels in a large bowl. Drizzle with any juices from the tray. Season. Gently toss to combine. Divide among serving plates. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.