Creamy Chorizo & Sweetcorn Pasta Salad
Creamy Chorizo & Sweetcorn Pasta Salad
Ingredients
- 1 kg frozen sweetcorn
- 210 g chorizo sausage, sliced into chunks
- 1 pot tzatziki
- 50 g spring onions, thinly sliced
- 250 g penne
- 1 tablespoon olive oil
- 1 teaspoon garlic granules
- as needed chilli flakes, optional
- as needed salt
- as needed pepper
- as needed cold water, to loosen
Instructions
- 1
Preheat the oven to 200°C. Slice the 210g chorizo sausage into chunks. To a baking tray, add the 1kg frozen sweetcorn and the sliced chorizo. Drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon garlic granules, and add a pinch of salt and pepper. Toss all ingredients together on the tray to ensure even coating.
⏱️ 5 min•🌡️ 200
- 2
Place the baking tray in the preheated oven and roast for 30 minutes. Remember to stir the mixture halfway through the cooking time. Once cooked, transfer the hot chorizo and sweetcorn mixture to a large mixing bowl to cool down.
⏱️ 30 min•🌡️ 200
- 3
While the chorizo and sweetcorn are roasting, cook the 250g penne pasta according to the package instructions until al dente. Once cooked, drain the pasta in a colander and rinse it thoroughly under cold water until it has cooled completely.
⏱️ 15 min
- 4
Add the cooled pasta to the bowl containing the cooled chorizo and sweetcorn mixture. Pour in the entire pot of tzatziki. Add half of the 50g thinly sliced spring onions to the bowl. Stir all the ingredients together until well combined. If the mixture seems too thick, loosen it with a few tablespoons of cold water as needed. Season the pasta salad with additional salt and pepper to taste.
⏱️ 10 min
- 5
Divide the finished pasta salad evenly into 5 meal prep containers. Top each portion with the remaining half of the spring onion. For an optional kick, sprinkle with chilli flakes and a generous amount of black pepper before serving or storing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chorizo & Sweetcorn Pasta Salad
- 1 kg frozen sweetcorn
- 210 g chorizo sausage, sliced into chunks
- 1 pot tzatziki
- 50 g spring onions, thinly sliced
- 250 g penne
- 1 tablespoon olive oil
- 1 teaspoon garlic granules
- as needed chilli flakes, optional
- as needed salt
- as needed pepper
- as needed cold water, to loosen
Instructions
- 1
Preheat the oven to 200°C. Slice the 210g chorizo sausage into chunks. To a baking tray, add the 1kg frozen sweetcorn and the sliced chorizo. Drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon garlic granules, and add a pinch of salt and pepper. Toss all ingredients together on the tray to ensure even coating.
⏱️ 5 min•🌡️ 200 - 2
Place the baking tray in the preheated oven and roast for 30 minutes. Remember to stir the mixture halfway through the cooking time. Once cooked, transfer the hot chorizo and sweetcorn mixture to a large mixing bowl to cool down.
⏱️ 30 min•🌡️ 200 - 3
While the chorizo and sweetcorn are roasting, cook the 250g penne pasta according to the package instructions until al dente. Once cooked, drain the pasta in a colander and rinse it thoroughly under cold water until it has cooled completely.
⏱️ 15 min - 4
Add the cooled pasta to the bowl containing the cooled chorizo and sweetcorn mixture. Pour in the entire pot of tzatziki. Add half of the 50g thinly sliced spring onions to the bowl. Stir all the ingredients together until well combined. If the mixture seems too thick, loosen it with a few tablespoons of cold water as needed. Season the pasta salad with additional salt and pepper to taste.
⏱️ 10 min - 5
Divide the finished pasta salad evenly into 5 meal prep containers. Top each portion with the remaining half of the spring onion. For an optional kick, sprinkle with chilli flakes and a generous amount of black pepper before serving or storing.
⏱️ 5 min