Grilled Corn Pasta Salad
A refreshing and flavorful pasta salad featuring grilled corn, fresh basil, and a tangy vinaigrette, perfect for summer gatherings.
Equipment
- 1 grill
- 1 Large mixing bowl
- 1 Knife for cutting corn
Ingredients
Main Ingredients
- 4 ears fresh corn husked
- 8 oz pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1/2 cup red onion diced
- 1/2 cup fresh basil leaves torn
- 1 cup mozzarella balls
Vinaigrette Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Preheat grill to medium-high heat. Brush corn lightly with olive oil. Grill for 10 minutes, turning occasionally, until charred.
- Cook pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine cooked pasta, grilled corn kernels, cherry tomatoes, red onion, fresh basil, and mozzarella balls.
- Pour vinaigrette over the salad. Toss gently to combine and coat all ingredients evenly with dressing.
- Taste the salad and adjust seasoning with additional salt and pepper if needed.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature as a side dish or main course.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Use fresh, sweet corn for the best flavor. Grill until just charred for a smoky taste.
Ingredient Substitutions: Try using gluten-free pasta or plant-based cheese alternatives.
How to Serve: Pair with grilled meats or other summer dishes.
Storage & Freshness: Keep in an airtight container for up to three days.
Make-Ahead Tips: Make the salad a few hours in advance to allow flavors to meld.
Ingredient Substitutions: Try using gluten-free pasta or plant-based cheese alternatives.
How to Serve: Pair with grilled meats or other summer dishes.
Storage & Freshness: Keep in an airtight container for up to three days.
Make-Ahead Tips: Make the salad a few hours in advance to allow flavors to meld.