Sweetcorn & Feta Pasta Salad 

A classic tuna pasta salad remains one of my all-time favourite salad recipes, holding strong nostalgic links to my childhood, and it’s something I make for my family regularly today.
But my tuna-hating husband doesn’t partake, so this is an alternative version featuring feta and Cheddar instead that we all love.

Serves 4–6

INGREDIENTS

Persiana One Sabrina Ghayour

• 250g (9oz) mini pasta shells or any other shape (such as ditalini or margheritine soup pasta)

• 2 sweetcorn cobs, kernels sliced off with a knife

• 200g (7oz) block of feta cheese, finely crumbled

• 150g (5½oz) mature Cheddar cheese, grated

• 6 spring onions, thinly sliced

• 1 red pepper, cored, deseeded and finely chopped

• 2 fat garlic cloves, crushed

• 2 heaped teaspoons pul biber chilli flakes

• finely grated zest of 1 large unwaxed lime and juice of ½

• 5 tablespoons mayonnaise (I prefer to use a light version)

• 1 small packet (about 30g/1oz) of fresh coriander, finely chopped

• Maldon sea salt flakes and freshly ground black pepper

DIRECTIONS

Cook the pasta, together with the sweetcorn kernels, in a saucepan of boiling water according to the packet instructions. Drain and rinse thoroughly in a sieve under cold water, then drain again and set aside for a few minutes to dry.

Transfer the pasta and sweetcorn to a large bowl, add all the remaining ingredients with a generous seasoning of salt and pepper and stir together gently, then serve.

Goes well with

Spicy Orange Chicken Bites (see page 95) or Mango, Lime & Chilli Chicken (see page 146).

Reprinted with permission from Persiana One by Sabrina Ghayour, Mitchell Beazley, Photo: Photography: Kris Kirkham

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