---
title: "Creamy Sweetcorn Pasta Salad with Chorizo"
description: "A summery, meal-prep friendly pasta salad built around roasted sweetcorn and crispy chorizo. Roasting the corn alongside the chorizo lets it soak up all the smoky, paprika-spiked oil, and a pot of tzatziki does the work of a dressing with no whisking required. It costs around £1 a portion, keeps…"
category: "Main Course"
serves: "5 people"
prep: "10 mins"
cook: "30 mins"
author: "Thomas Chaplin"
site: "Recipe Book"
url: "https://chaplinkitchen.com/r/creamy-sweetcorn-pasta-salad-with-chorizo/"
datePublished: "2026-09-03T23:08:44+01:00"
dateModified: "2026-09-10T11:08:38+01:00"
---

# Creamy Sweetcorn Pasta Salad with Chorizo

A summery, meal-prep friendly pasta salad built around roasted sweetcorn and crispy chorizo. Roasting the corn alongside the chorizo lets it soak up all the smoky, paprika-spiked oil, and a pot of tzatziki does the work of a dressing with no whisking required. It costs around £1 a portion, keeps happily in the fridge, and is just as good cold from a lunchbox as it is freshly made.

**Category:** Main Course · **Serves:** 5 people · **Prep:** 10 mins · **Cook:** 30 mins

**Recipe URL:** https://chaplinkitchen.com/r/creamy-sweetcorn-pasta-salad-with-chorizo/

## Ingredients

- 1kg frozen sweetcorn
- 210g chorizo sausage _(sliced into chunks)_
- 250g penne
- 1 pot of tzatziki _(approx. 200g)_
- 50g spring onions _(thinly sliced)_
- 1 tbsp olive oil
- 1 tsp garlic granules
- Chilli flakes _(optional)_
- Salt and pepper

## Method

1. **Tray up the chorizo.** Preheat the oven to 200°C. Add the chorizo, sweetcorn, olive oil, garlic granules and a pinch of salt and pepper to a baking tray and toss to coat.
2. **Roast and cool.** Roast for 30 minutes, stirring halfway through. Once cooked, transfer to a large bowl and leave to cool.
3. **Cook the pasta.** Meanwhile, cook the pasta according to the packet instructions, then drain and rinse under cold water until completely cooled.
4. **Dress the salad.** Add the pasta to the bowl along with the tzatziki and half of the spring onion. Stir to combine, loosening with a few tablespoons of cold water if needed, then season with salt and pepper.
5. **Divide and top.** Divide into bowls or meal prep containers and top with the remaining spring onion, chilli flakes if using, and plenty of black pepper.

## Notes

- Let the chorizo and sweetcorn cool properly before mixing, otherwise the tzatziki will split and go watery.
- Swap the chorizo for bacon lardons for a cheaper, less smoky version.
- Keeps in an airtight container in the fridge for up to 4 days — perfect for lunches through the week.
- Loosen with a splash of water or an extra spoonful of tzatziki before eating, as the pasta absorbs the dressing as it sits.