• 15
    MINS
  • Serves
    4
Share

BBQ Corn and Oyster Mushroom Pasta Salad


What You'll Need

  • 2 large corn cobs, husked and clean
  • olive oil
  • 300g oyster mushrooms
  • 1 red chilli, finely chopped
  • 500g pkt orecchiette pasta (or large shells if unavailable), cooked and refreshed
  • 100g rocket leaves
  • ½ cup basil leaves, torn
  • ½ small Spanish onion, finely diced
  • ½ cup Praise Deli Style Caesar dressing
  • shaved parmesan cheese

What to Do

  1. Preheat BBQ and cook the corn cobs over high heat, turning regularly until slightly charred on all sides. Hold the corn vertically on a chopping board and knife down the length to remove the kernels.
  2. Add a splash of olive oil to a frying pan on high heat. Add the mushrooms and fry until they begin to brown. Add chopped chilli and cook for a further minute but do not let the chilli burn.
  3. Toss together the cooked orrichette pasta, rocket leaves, basil leaves and Spanish onions with the cooked corn and mushrooms in a bowl. Add Praise Deli Style Caesar Dressing and toss again.
  4. Grate fresh parmesan cheese over the top to serve.