Grilled corn pasta salad recipe
Here’s a Grilled Corn Pasta Salad recipe that’s fresh, flavorful, and perfect for summer!
Ingredients:
For the Salad:
2 cups cooked pasta (penne, rotini, or bowtie)
2 ears of corn, grilled and kernels cut off (or 1½ cups frozen corn, charred in a pan)
1 cup cherry tomatoes, halved
½ red onion, finely diced
½ cup feta cheese (or cotija cheese), crumbled
¼ cup fresh cilantro or basil, chopped
1 avocado, diced (optional)
For the Dressing:
¼ cup olive oil
2 tbsp fresh lime juice (or lemon juice)
1 tbsp honey (or maple syrup)
1 tsp Dijon mustard
1 small garlic clove, minced
½ tsp salt
¼ tsp black pepper
Instructions:
1. Grill the Corn:
Preheat a grill or grill pan to medium-high heat. Brush corn with a little oil and grill for about 8–10 minutes, turning occasionally until slightly charred. Let cool, then cut the kernels off the cob.
2. Cook the Pasta:
Cook pasta according to package instructions. Drain, rinse with cold water, and set aside.
3. Make the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper.
4. Assemble the Salad:
In a large bowl, combine pasta, grilled corn, cherry tomatoes, red onion, feta cheese, and cilantro. Drizzle with dressing and toss to combine.
5. Add Avocado & Serve:
If using avocado, gently fold it in last. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Enjoy your refreshing Grilled Corn Pasta Salad!