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Mediterranean grilled corn pasta salad with basil and feta

Mediterranean Grilled Corn Pasta Salad

Chef Roberto, an Italian-American cuisine expert from Eat Every Slice, smiling while holding a plate of freshly made pasta garnished with basil.Roberto
A delicious and healthy Mediterranean-inspired pasta salad with grilled corn and fresh vegetables, perfect for summer lunches.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 8 bowls
Calories 320 kcal

Equipment

  • 1 grill for grilling corn and vegetables
  • 1 Large mixing bowl
  • 1 Saucepan for cooking pasta

Ingredients
  

Salad Ingredients

  • 4 ears of corn husked
  • 1 red bell pepper halved and seeded
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • 12 oz fusilli pasta

Dressing Ingredients

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Pinch of red pepper flakes

Instructions
 

Preparation

  • Husk the corn and halve the bell pepper, removing the seeds. Preheat your grill to medium-high heat.

Grill the Corn and Vegetables

  • Brush the corn and bell peppers with olive oil. Place them on the grill and cook until the corn is tender and the peppers are softened, about 8-10 minutes. Rotate occasionally for even cooking.
  • Once grilled, remove the corn kernels from the cob and dice the bell peppers.

Prepare the Pasta

  • In a large saucepan, bring water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain and rinse with cold water.

Assemble the Salad

  • In a large mixing bowl, combine the grilled corn, bell pepper, cherry tomatoes, cucumber, red onion, basil, parsley, and pasta.
  • In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, pepper, and red pepper flakes.
  • Pour the dressing over the salad ingredients and toss to coat evenly. Adjust seasoning to taste.

Serving

  • Serve the salad immediately for the best flavor. Garnish with additional fresh herbs if desired.

Storage

  • Keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop.

Notes

Pro Tips: Use fresh corn and grill it for added flavor. Let the salad sit for at least 30 minutes to enhance the taste.
Ingredient Substitutions: Use zucchini or eggplant for variety. Add chickpeas for a protein boost.
How to Serve: Perfect as a standalone dish or served alongside grilled meats.
Storage & Freshness: Store in an airtight container for up to three days.
Make-Ahead Tips: Prepare the components in advance and combine them when ready to serve.
Keyword healthy corn salad, mediterranean grilled corn pasta salad, summer veggie pasta