Summer pasta salad with grilled corn

2 tbsp maple syrup

1 tsp onion powder

4 tbsp mayo

1 corn cob

1 can of chickpeas drained

½ red onion finely diced

fresh parsley

1 lemon juiced

1 punnet cherry tomatoes diced

2 tsp paprika

1 tsp garlic powder

1 tbsp olive oil

500 g pasta

Step 1

Toss the chickpeas with olive oil, paprika, garlic powder, onion powder and a pinch of salt and pepper. cook in the air fryer for about 12 minutes at 200 degrees c, shaking halfway. alternatively, roast in the oven.

Step 2

Cook pasta until al dente. meanwhile, spray the corn lightly with olive and cook on a pan on medium heat until lightly browned on all sides.

Step 3

Combine the ingredients to make the dressing and add a pinch of salt and pepper.

Step 4

To assemble, in a large bowl combine the cooked and cooled pasta with the red onion, tomatoes, corn, chickpeas, mayo dressing and some fresh parsley.