Chargrilled vegetable and chilli pasta salad

Pasta gets a new twist with chargrilled vegetables in this stunning summer side salad.

Recipe «Chargrilled vegetable and chilli pasta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 3 cups dried spiral pasta, 3 large corn cobs, husks and silk removed, 2 large red capsicums, quartered, seeded, 4 green bullhorn chillies, halved, seeded, 1 medium red onion, cut into wedges , 2 tbsp Alfa One rice bran oil, 1 long red chilli, thinly sliced, 1 cup fresh coriander leaves , 1/3 cup lime juice.

Ingredients:

• 3 cups dried spiral pasta 
• 3 large corn cobs, husks and silk removed 
• 2 large red capsicums, quartered, seeded 
• 4 green bullhorn chillies, halved, seeded 
• 1 medium red onion, cut into wedges 
• 2 tbsp Alfa One rice bran oil 
• 1 long red chilli, thinly sliced 
• 1 cup fresh coriander leaves 
• 1/3 cup lime juice 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.