Pasta Salad with Garlic Mayonnaise and Roasted Vegetables

This vibrant pasta salad combines the creaminess of garlic mayonnaise with the sweetness of roasted corn, capsicum, and onion. Tossed with oregano and a hint of chili flakes, it offers a delightful balance of flavors and textures. Perfect as a side dish or light main course, this recipe is vegetarian and packed with wholesome ingredients.

Ingredients:

• 200g pasta (your choice)
• 1 cup corn (fresh or canned)
• 1 red capsicum, diced
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1/2 teaspoon chili flakes
• Salt, to taste
• Pepper, to taste
• 1/2 cup garlic mayonnaise

Instructions:

1. Preheat the oven to 200°C (400°F).
2. On a baking sheet, toss the corn, capsicum, and onion with olive oil, oregano, salt, and pepper.
3. Roast the vegetables for 20-25 minutes or until they are tender and slightly caramelized.
4. While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside.
5. In a large bowl, combine the cooked pasta, roasted vegetables, and garlic mayonnaise.
6. Sprinkle chili flakes over the top and mix well to combine.
7. Serve warm or chilled as a refreshing pasta salad.