Air-Fried Grilled Corn & Summer Veg Pasta Salad

Save this for your next braai slaai!

Recipe by Tiffany Kate-Lyn Matthews
Serves: 4 – 6
Preparation time: 10 – 15 minutes
Cooking time: 15 – 20 minutes

Ingredients:

 

  • 4 corns on the cobs, cleaned & parboiled
  • 4 baby marrows, cut into chunks
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 Tbsp cajun spice
  • Salt & pepper

For the dressing:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • Zest of 1 lemon
  • 1 tsp garlic powder
  • ¼ cup fresh parsley chopped
  • Salt & pepper to taste

To serve:

  • 2 cups pasta of your choice, cooked
  • 1 cup mixed peppers, chopped
  • ½ red onion, chopped
  • 1 spring onion, chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, cubed

How To Make Air-Fried Grilled Corn & Summer Veg Pasta Salad

  1. Preheat your air fryer to 200°C. Brush the corn and baby marrows with olive oil and season with smoked paprika, garlic powder & cajun spice. 
  2. Place the corn and baby marrow into the air fryer basket and cook for 12 minutes, turning halfway through until charred & tender. 
  3. Once the vegetables are cooked, remove from the air fryer basket and cut the kernels off the cob.
  4. Meanwhile prepare the dressing, add all ingredients into a large bowl and mix until well combined, then add in grilled vegetables, cooked pasta, peppers, red onion, spring onion and cherry tomatoes, give it a good mix.
  5.  Top avocado and feta cheese, then serve immediately with your favourite braaied meats.

Chefs Tip:
Parboiling the corn before air frying helps speed up cooking process and ensures the kernels are tender inside while getting beautifully charred outside.
After cooking your pasta, rinse it with cold water to stop it from cooking further. This also prevents it from becoming mushy and helps the salad maintain a nice texture when combined with the vegetables and dressing.
Feel free to add other seasonal vegetables like broccoli or carrots, for extra texture and flavour.