Pomegranate, Sweetcorn, Pear, Blue Cheese and Chilli Oil Pasta Salad

Pomegranate, Sweetcorn, Pear, Blue Cheese and Chilli Oil Pasta Salad

Cooking time: 30 minutes, serves 4

  • 500g Vetta High Fibre Large Spirals
  • 1 pomegranate
  • 410g sweetcorn (from tin or fresh)
  • 1 fresh pear, thinly sliced
  • 1 bunch fresh coriander, finely chopped
  • 100g blue cheese
  • 2 tablespoons chilli oil
  1. Cook pasta according to packet instructions. Drain and place back into pot.
  2. Break up blue cheese and crumble into hot pasta.  Stir through until nicely coated.
  3. Slice the pomegranate in half. Using a wooden spoon bang on the top of one half while holding underneath doing it over the pot. The seeds will drop into your hand. Repeat with other half.
  4. Add in sweet corn, coriander, pear and chilli oil. Stir through thoroughly.
  5. To serve, add an extra sprinkle of coriander and blue cheese (optional).