Elote-inspired pasta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 200g pasta(we used spirali)
- 3 tsp olive oil
- 2 x 325g cans sweetcorndrained, or around 500g sweetcorn (see tip, below)
- 6 spring onionsfinely sliced
- large bunch of coriander(about 40g), finely chopped, plus extra to serve
- 200g feta(vegetarian, if needed)
- 130g mayonnaise
- 3 limesjuiced
- 2 tsp chilli powderplus extra to serve
Nutrition: Per serving (6)
- kcal449
- fat27g
- saturates6g
- carbs38g
- sugars9g
- fibre5g
- protein12g
- salt1.9g
Method
step 1
Cook the pasta in heavily salted water following pack instructions. Drain, drizzle in 1 tsp olive oil and set aside.
step 2
Heat the remaining oil in a cast-iron skillet or frying pan over a high heat. Fry the sweetcorn with ½ tsp salt for 7-10 mins until slightly charred, then remove from the heat and set aside to cool, about 15 mins.
step 3
Reserve a handful of corn to serve, and tip the rest into a large serving bowl along with the cooked pasta, spring onions and most of the coriander. Crumble in the the feta, reserving a handful to serve, and mix well to combine.
step 4
To make the dressing, combine the mayonnaise, lime juice, chilli powder and ½ tsp salt in a small bowl. Pour all over the pasta salad and toss well until everything is evenly coated. Scatter over the remaining feta, corn, coriander and an extra pinch of chilli.
