- High in protein
- High in dietary fibre
- No added sugar
- Healthier living
- Diabetes friendly
- Seafood free
- Shellfish free
- Sesame free
- Peanut free
- Nut free
- Egg free
- Dairy free
Whip up this chorizo and corn pasta salad – we’ve used risoni, but you can swap it out for whatever pasta you like.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 500g cherry tomatoes or perino or chopped tomatoes
- 1 cup (220g) risoni or other small pasta
- 2 chorizo sausages or salami or leftover ham, sliced
- 4 spring onions, trimmed or red onion, cut into wedges
- 3 corn cobs, husks and silk removed or 1 sliced zucchini or eggplant
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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 pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
Step 3
While the pasta is cooking, heat a chargrill on medium. Add the chorizo, salami or ham and cook for 1-2 mins or until lightly charred. Transfer to a plate. Add the spring onion or red onion and cook for 1-2 mins or until lightly charred. Transfer to a separate plate and cut into 4cm lengths. Cook the corn, zucchini or vegetables 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 tomatoes, pasta, chorizo, salami or leftover ham, spring onion or red onion, and corn kernels, zuchinni or vegetables in a large bowl. Drizzle with any juices from the tray. Season. Gently toss to combine. Divide among serving plates.
Easy chorizo and corn pasta salad
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 500g cherry tomatoes or perino or chopped tomatoes
- 1 cup (220g) risoni or other small pasta
- 2 chorizo sausages or salami or leftover ham, sliced
- 4 spring onions, trimmed or red onion, cut into wedges
- 3 corn cobs, husks and silk removed or 1 sliced zucchini or eggplant
Description
Whip up this chorizo and corn pasta salad – we’ve used risoni, but you can swap it out for whatever pasta you like.
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 pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
Step 3
While the pasta is cooking, heat a chargrill on medium. Add the chorizo, salami or ham and cook for 1-2 mins or until lightly charred. Transfer to a plate. Add the spring onion or red onion and cook for 1-2 mins or until lightly charred. Transfer to a separate plate and cut into 4cm lengths. Cook the corn, zucchini or vegetables 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 tomatoes, pasta, chorizo, salami or leftover ham, spring onion or red onion, and corn kernels, zuchinni or vegetables in a large bowl. Drizzle with any juices from the tray. Season. Gently toss to combine. Divide among serving plates.