📋 Roasted Corn Pasta Salad
Roasted corn pasta salad is a delightful summer dish. It’s completely versatile, adaptable and suitable for all year round too.
Servings 4
Calories 394kcal
Equipment
Ingredients
Corn Pasta Salad
- 200 g Macaroni
- 350 g Frozen sweetcorn defrosted and dried
- 1 tablespoon olive oil
- Freshly ground salt and pepper
- Small red onion finely diced
- 2 tablespoon coriander freshly chopped
- 85 g low fat cheddar cheese grated
Low Fat Salad Dressing
- 150 g 0% fat Greek yogurt
- 50 g low fat mayonnaise
- 2 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- Freshly ground salt and pepper
Instructions
For The Corn Pasta Salad
- Pre-heat oven to 200C Fan
- Cook the pasta as per the packet instructions, drain, rinse under cold water and set aside to cool.
- Whilst pasta is cooking, mix sweetcorn with olive oil and season with salt and pepper.
- Spread the sweetcorn on a lightly greased baking tray and cook in oven for 8 minutes, then stir and cook for a further 8 minutes until slightly browned.
- Remove from oven and allow to cool.
- In a medium sized mixing / salad bowl combine the cooled pasta, roasted corn, onion, coriander and grated cheese.
For The Low Fat Salad Dressing
- In a small Pyrex bowl combine the yogurt, mayonnaise, mustard, and vinegar. Season to taste with the salt and pepper.
- Combine the amount of salad dressing you require to make creamy enough with the roasted corn pasta salad.
- Season to taste and serve.
Nutrition
Calories: 394kcal | Carbohydrates: 59g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 281mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 2mg