John Myers
Ingredients for 4 servings:
- 300 g pasta of your choice
- ½ can corn, approx. 285 g drained weight per can
- ½ can carrot(s), approx. 265 g drained weight per can
- 100g chorizo
- 1 spring onion(s)
- some herb salt and pepper
- some dressing (yogurt sauce for salad)
- 1 pinch(s) of sugar
- 1 shot of red wine vinegar
- n. B. 8 herbs, frozen
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes
without mayonnaise
Cook the pasta in plenty of salted water until al dente, then rinse and cool. Then transfer the pasta to a suitable bowl. Drain the sweetcorn. Drain the carrots and halve if desired. Halve the chorizo and slice. Finely slice the spring onion. Add the sweetcorn, carrots, chorizo, and spring onion to the pasta. Season everything with pepper and herb salt. Add the sugar and red wine vinegar to the yogurt sauce and mix well. Toss the salad thoroughly. Finally, garnish the salad with the frozen herbs and let it sit for an hour.
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