Colorful Grilled Corn Pasta Salad
A vibrant and flavorful grilled corn pasta salad perfect for summer gatherings, combining fresh ingredients with Italian-inspired flair.
Equipment
- 1 grill
- 1 Large pot for cooking pasta
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 2 cups rotini pasta cooked
- 3 ears of corn grilled
- 1 red bell pepper grilled and sliced
- 1 yellow bell pepper grilled and sliced
- 1 red onion grilled and sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil chopped
- 1/4 cup Parmesan cheese grated
Dressing
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat your grill to medium-high heat. Prepare corn, bell peppers, and onion by brushing them lightly with olive oil and seasoning with salt and pepper.
- Place the corn, bell peppers, and onion on the grill. Grill corn for about 10-12 minutes, turning occasionally. Grill peppers and onions for 5-7 minutes until tender. Remove from grill and let cool slightly.
- While vegetables are grilling, cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Cut the corn kernels off the cob. Slice the grilled peppers and onions into bite-sized pieces.
- In a large mixing bowl, combine the cooked pasta, grilled corn, peppers, onions, cherry tomatoes, and basil.
- Drizzle the olive oil over the salad, season with salt and pepper, and toss gently to combine. Add grated Parmesan cheese and toss again to mix well.
- Allow the salad to sit for at least 30 minutes before serving to let the flavors meld together.
Serving
- Serve the salad at room temperature as a side dish or light main course.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to three days. Refresh with a drizzle of olive oil before serving.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Swap rotini for any short pasta. How to Serve: Best served at room temperature. Storage & Freshness: Store in the fridge for up to three days. Make-Ahead Tips: Grill veggies in advance to save time.