Ingredients
Pastina Salad
- 200 g pastina, or another small pasta such as orzo
- 2 corn cobs, husks removed (or 1 × 325g tin sweetcorn, drained and patted dry)
- 1 tbsp olive oil, or butter, for frying/grilling the corn
- 1 small bunch fresh coriander, roughly chopped
- 2 spring onions, finely sliced
- 1 small jalapeño, finely chopped (seeds removed if you prefer less heat)
- 100 g feta cheese, crumbled (traditionally cotija cheese is used, but feta works well if cotija isn’t available)
- 1 tsp smoked paprika, plus extra for dusting
- Zest of 1 lime
- Salt, to taste
Dressing
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 1 garlic clove, crushed
- Juice of 1 lime
- ½ tsp smoked paprika
- 1 tbsp sriracha
Instructions
- Cook the pastina: Bring a large pot of salted water to a boil. Add the pastina and cook according to package instructions, usually about 5-7 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the corn: If using fresh corn, heat olive oil or butter in a skillet or grill pan over medium-high heat. Add the corn cobs and cook, turning often, until charred and cooked through, about 8-10 minutes. Once cooked, cut the kernels off the cobs. If using canned sweetcorn, simply drain and pat dry.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, crushed garlic, lime juice, smoked paprika, and sriracha until smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add the cooled pastina, grilled corn kernels, chopped coriander, sliced spring onions, chopped jalapeño, crumbled feta, smoked paprika, and lime zest. Gently toss to combine.
- Dress and season: Pour the dressing over the salad and mix thoroughly to coat all ingredients. Taste and season with salt as needed. Dust with a little extra smoked paprika before serving for an extra smoky flavor and color.
Notes
- For less heat, remove the seeds from the jalapeño or omit it entirely.
- If cotija cheese is available, it offers a more authentic flavor, but feta is a great substitute.
- This salad is best served chilled or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to add avocado or black beans for an extra boost of creaminess and protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
