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Chargrilled vegetable and chilli pasta salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate pasta salad with chargrilled summer veggies.
Ingredients:
  • 750.00 ml dried spiral pasta
  • 3 large corn cobs, husks and silk removed
  • 2 large red capsicums, quartered, seeded
  • 4 green bullhorn chillies, halved, seeded
  • 1 medium red onion, cut into wedges
  • 36.80 gm rice bran oil
  • 1 long red chilli, thinly sliced
  • 250.00 ml fresh coriander leaves
  • 86.63 gm lime juice
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain, rinse with cold water, and transfer to a large bowl.
  • Preheat a chargrill or barbecue on high heat. Combine corn, capsicum, bullhorn chili, and onion in a bowl. Drizzle with oil and toss to coat evenly. Grill corn for about 10 minutes, turning occasionally, until nicely browned.
  • Cook capsicum, chili, and onion until tender with blackened and blistered skins, for about 5 minutes each side. Place capsicum and chili in a snap-lock bag and let them sit for 5 minutes. Peel off and discard the skins, then slice thickly.
  • Cut the corn kernels from the cobs and toss into the pasta. Mix in the capsicum, red and bullhorn chillies, onion, coriander, and lime juice. Season generously with salt and pepper, then toss everything together before serving.

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