Main Course
Creamy Sweetcorn Pasta Salad with Chorizo
A pasta salad with roasted sweetcorn and crispy chorizo, dressed with tzatziki. It keeps well in the fridge, so it's good for packed lunches, and works out at about £1 a portion.
Makes 5 people · Prep 10 mins · Cook 30 mins · 9 ingredients · 5 steps
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
- 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.
- Roast and cool. Roast for 30 minutes, stirring halfway through. Once cooked, transfer to a large bowl and leave to cool.
- Cook the pasta. Meanwhile, cook the pasta according to the packet instructions, then drain and rinse under cold water until completely cooled.
- 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.
- 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.
Good to know
- 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.