Pasta salad just feels summery, doesn’t it? It calls up visions of backyard barbecues and endless evenings. This Grilled Corn Summer Pasta Salad fits right into that scenario, and even takes advantage of the ubiquitous and pretty inexpensive summer veggie: corn! Pre-cooked pasta speeds up the prep time, and the homemade vinaigrette is light and delicious.
- 2 ears corn
- Olive oil, for brushing
- 8 oz. cooked orecchiette pasta
- 2 c. cherry tomatoes, sliced in half
- ½ c. red onion, diced
- 1 avocado, diced
- 1 ½ c. fresh cilantro
- ⅓ c. olive oil
- 3 tbsp. lime juice
- 1 clove garlic, roughly chopped
- ½ tsp. chili powder
- 2 tsp. honey
- Salt and pepper to taste
With husks on, microwave the corn on high for 7 minutes. Remove from the microwave using a dishtowel.
Cut off the bottom end with a serrated knife and slide the corn out of the husk. Brush with olive oil.
Place corn on a cast-iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side until slightly charred.
Insert the narrow end of an ear of corn into the center hole of a Bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
In a food processor, combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper and blend until smooth.
>In a large bowl, combine the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix well.
Recipe provided by Tasty.
Share this article: