Corn and tomato pasta salad with lemon and ricotta

Put this season's sweet corn to good use creating this easy pasta salad recipe. All you need is 20 minutes to create this vegetarian dish, making it perfect for a simple dinner or make-ahead lunch

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 2 corn cobs, peeled
  • 4 cup cooked pasta
  • 250 gram cherry tomatoes, halved
  • 1/2 cup chopped mint
  • 1 spring onion, sliced
  • 1 long red chilli, seeded, chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 100 gram ricotta


  • 1
    Char-grill corn for 5 minutes, turning on all sides. In a large bowl, combine pasta, tomatoes, mint, spring onion and chilli.
  • 2
    Toss through olive oil and lemon juice. Slice kernels from cobs and scatter over salad. Crumble ricotta over the top, then serve.