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Roasted tomato and pasta salad
35 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 589
  • Fat about 24g
  • Carbohydrates about 72g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 300 g pasta
  • salted water, boiling
  • 600 g different coloured cherry tomatoes
  • 2 tbsp olive oil
  • 4 sprigs thyme
  • 2 cooked corn cobs
  • 4 tbsp white balsamic vinegar
  • 4 tbsp olive oil
  • 1 tsp salt
  • a little pepper
  • 4 sprigs flat-leaf parsley
  • 120 g mozzarella pearl
  • Apron, Bowl, Brush , Colander, Knife, Pan, Tablespoon, Teaspoon, Timer, Cutting board, Kitchen scales, Barbecue, grilling pan
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And that's how it's done
And that's how it's done
Cook the pasta in salted water until al dente, drain.
Brush the corn cobs with a little oil. Mix the tomatoes with the remainder of the oil. Remove the leaves from the thyme sprigs and add to the tomatoes. Place the tomatoes in an unperforated grill tray.
Charcoal/gas/electric grill
Grill the tomatoes over/on a medium heat (approx. 200 °C for approx. 40 mins. Cook the corn cobs alongside for the final 20 mins., turning from time to time.
Remove the corn kernels from the cobs. Whisk the vinegar and oil in a bowl, season. Add the pasta, tomatoes, sweetcorn and mozzarella, mix. Roughly tear the parsley and mix in.