Whip up this chorizo and corn pasta salad – we’ve used risoni, but you can swap it out for whatever pasta you like.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Meanwhile, cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
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.
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.
Energy: 2045kJ/489 Cals (24%)
Protein: 19g (38%)
Fat: 16g (23%)
Sat fat: 5g (21%)
Carb: 60g (19%)
Sugar: 8g (9%)
Fibre: 12g (40%)
Sodium: 400mg (20%)