A staple side at South African braais, this pasta salad is built around corn and peppers charred on the grill. Served cold, it can be made ahead of the braai and shared easily as a between-meal bite.
Boil the fusilli in salted boiling water according to the package time, then drain and rinse under cold water.
Lightly oil the corn, red pepper and beef sausage and grill for 15 minutes, turning, until charred and the corn kernels are lightly browned.
Strip the corn from the cob and chop the pepper and sausage; toss with the pasta, red onion, mayonnaise, parsley, lemon juice, salt and black pepper, and serve cold.
Lightly oil the corn and pepper before grilling, otherwise the skin dries out and toughens before it gets mixed into the pasta. Rinse the pasta in cold water after boiling; hot pasta melts the mayonnaise and thins out the salad. Allergens: contains wheat (gluten) and egg (mayonnaise).
If you can't find beef sausage, grilled chicken breast works too; in that case, just shorten the grilling time by 5 minutes.
Admin DadaGastro · verified in test kitchen300 gram makarna bana 6 kişilik için az geldi, ikinci seferinde 400 grama çıkardım ve sos oranı da artırdım. Izgara süresi aynı kaldı, sadece malzeme miktarını değiştirdim.
Izgara süresini tarifte yazdığı gibi 15 dakika tuttum, mısırlar tam istediğim gibi hafif kararmış oldu. Sucuğu biraz daha ince dilimleseydim daha çabuk kızarırdı sanırım, benimki kalın kaldı.
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