Sweet corn pasta salad
I can wholeheartedly say that this is the best pasta salad I’ve ever made. I made it twice in a week and I’m already planning round three. It’s giving creamy, smoky, tangy, cheesy perfection—and the fact it packs 41g of protein per serving is just the icing on the (pasta) cake.
The best bit? It takes under 30 minutes to throw together and it works both warm and cold. Perfect for meal prep, BBQ sides, or when you want a salad that’s actually main character energy.
Ingredients
4 corn on the cobs
300g macaroni boiled in salty water
2x cottage cheese pots (600g)
50g cream cheese
2 tbsp smoky harissa
Juice of 1 lemon
3 spring onions, chopped
2 ladle spoons of pasta waster
Salt to taste
200g feta, crumbled
Serves 4 large portions
Method
Airfry the corn on the cob for 17 minutes at 190 degrees Celsius, turning halfway through.
Meanwhile, boil the macaroni in salty water and prepare the creamy sauce by combining the cottage cheese, cream cheese, smoky harissa, lemon juice, spring onions, and pasta water. Mix well to combine
Once the corn is cooked, rinse under cold water to soften and reduce the heat. Slice carefully and add to the sauce along with the drained pasta.
Mix everything and crumble the feta cheese. Serve warm or cold.
