BBQ Corn and Oyster Mushroom Pasta Salad
What You'll Need
large corn cobs, husked and clean
red chilli, finely chopped
orecchiette pasta (or large shells if unavailable), cooked and refreshed
basil leaves, torn
small Spanish onion, finely diced
Praise Deli Style Caesar dressing
shaved parmesan cheese
What to Do
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.
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.
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.
Grate fresh parmesan cheese over the top to serve.