Grilled Corn Pasta Salad
This Grilled Corn Pasta Salad combines smoky, charred corn with fresh pasta, tomatoes, and a tangy dressing for a perfect summer dish.
Equipment
- 1 grill For grilling corn
- 1 Large pot For boiling pasta
- 1 Mixing Bowl For combining ingredients
Ingredients
Main Ingredients
- 4 ears fresh corn husked
- 8 oz short pasta fusilli or penne
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil leaves torn
- 1/4 cup freshly grated parmesan cheese
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Preheat your grill to medium-high heat. This will ensure your corn gets nicely charred without burning.
- Place the corn directly on the grill grates. Cook for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through.
- Remove the corn from the grill and let it cool slightly. Once cool enough to handle, cut the kernels off the cob and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
- In a large mixing bowl, combine the grilled corn kernels, cooked pasta, cherry tomatoes, feta cheese, and basil leaves.
- Pour the dressing over the salad and toss to combine. Ensure all ingredients are well coated with the dressing.
- Sprinkle freshly grated parmesan cheese over the salad before serving.
- Serve the pasta salad immediately or refrigerate for up to 3 days. Enjoy cold or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Choose fresh corn for the best flavor. Allow the corn to char for added smokiness. Ingredient Substitutions: Use goat cheese instead of feta for a creamier texture. How to Serve: Pair with grilled meats or fish for a complete meal. Storage & Freshness: Best served fresh, but can be stored in the fridge for up to 3 days. Make-Ahead Tips: Grill the corn and cook the pasta a day in advance for easy assembly.