Uploaded January 2026 | Updated September 2026, 1 week ago
Charred corn pasta salad
Serves 4 | Prep 10 mins | Cooking 15 mins
3/4 cup(135g) Cucina Matese Risoni
4 Coles Sweet Corn Cobs, husk and silk removed
200g pkt Coles Rindless Short Cut Bacon
1 red onion, finely chopped
1 green capsicum, seeded, finely chopped
½ cup coarsely chopped coriander
100g Coles Dairy Danish Style Fetta, crumbled
Zesty lime dressing
¼ cup (60ml) Coles Olive Oil
¼ cup (60ml) Coles Apple Cider Vinegar
1 lime, rind finely grated, juiced
1 tsp Coles Everything Taco Classic Spice Mix
1. Cook the risoni in a large saucepan of boiling water following packet directions until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.
2. Meanwhile, heat a barbecue grill or chargrill on high. Spray the corn cobs with olive oil spray. Cook, turning, for 10 mins or until tender and lightly charred. Set aside to cool slightly.
3. Add bacon to the barbecue or chargrill and cook, turning, for 5 mins or until golden and crisp. Coarsely chop.
4. Use a small serrated knife to cut down the side of the corn to release the kernels and add to risoni with bacon, onion, capsicum, coriander and half the fetta.
5. To make the zesty lime dressing, whisk the oil, vinegar, lime rind, lime juice and spice mix in a small bowl. Add to salad and toss gently to combine. Season. Sprinkle with remaining fetta.
6. Divide salad among serving bowls to serve.
Charred corn pasta salad
Serves 4 | Prep 10 mins | Cooking 15 mins
3/4 cup(135g) Cucina Matese Risoni
4 Coles Sweet Corn Cobs, husk and silk removed
200g pkt Coles Rindless Short Cut Bacon
1 red onion, finely chopped
1 green capsicum, seeded, finely chopped
½ cup coarsely chopped coriander
100g Coles Dairy Danish Style Fetta, crumbled
Zesty lime dressing
¼ cup (60ml) Coles Olive Oil
¼ cup (60ml) Coles Apple Cider Vinegar
1 lime, rind finely grated, juiced
1 tsp Coles Everything Taco Classic Spice Mix
1. Cook the risoni in a large saucepan of boiling water following packet directions until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.
2. Meanwhile, heat a barbecue grill or chargrill on high. Spray the corn cobs with olive oil spray. Cook, turning, for 10 mins or until tender and lightly charred. Set aside to cool slightly.
3. Add bacon to the barbecue or chargrill and cook, turning, for 5 mins or until golden and crisp. Coarsely chop.
4. Use a small serrated knife to cut down the side of the corn to release the kernels and add to risoni with bacon, onion, capsicum, coriander and half the fetta.
5. To make the zesty lime dressing, whisk the oil, vinegar, lime rind, lime juice and spice mix in a small bowl. Add to salad and toss gently to combine. Season. Sprinkle with remaining fetta.
6. Divide salad among serving bowls to serve.
