Pasta gets a new twist with chargrilled vegetables in this stunning summer side salad.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Rinse with cold water. Drain well. Transfer to a large bowl.
- Meanwhile, heat a chargrill or barbecue on high. Place corn, capsicum, bullhorn chilli and onion in a bowl. Drizzle with oil. Toss to coat. Cook corn for 10 minutes, turning, or until browned.
- Cook capsicum, chilli and onion for 5 minutes each side or until tender and capsicum and chilli skins are blackened and blistered. Transfer capsicum and chilli to a snap-lock bag. Set aside for 5 minutes. Peel and discard skins. Thickly slice.
- Cut kernels from cobs and add to pasta. Add capsicum, red and bullhorn chillies, onion, coriander, and lime juice. Season with salt and pepper. Toss and serve.
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