Corn and Tomato Pasta Salad

Ingredients
- 2 corn cobs, peeled
- 4 cups cooked pasta
- 250g cherry tomatoes, halved
- 1/2 cup chopped mint
- 1 spring onion, sliced
- 1 long red chilli, seeded, chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 100g ricotta
Method
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1. Char-grill corn for 5 minutes, turning on all sides. In a large bowl, combine pasta, tomatoes, mint, spring onion and chilli.
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2. Toss through olive oil and lemon juice. Slice kernels from cobs and scatter over salad. Crumble ricotta over the top.
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PER SERVE
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• Energy 1738Kj • Protein 13g • Total Fat 21g • Saturated Fat 5g • Carbohydrates 38g • Sugars 9g • Sodium 50mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.