Grilled Corn Pasta Salad Recipe

By littlefish

A perfect warm-weather salad, this colorful dish is especially tasty when sweet corn, tomatoes, and zucchini are in season. The garden-fresh ingredients are lightly dressed in mild basil vinegar and oil, plus a blend of other herbs and seasonings.

Ingredients

• 4 large ears sweet corn in husks
• 1-1/2 cups uncooked penne pasta
• 2 cups cherry tomatoes
• 1 medium zucchini, thinly sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/3 cup white wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Details

Servings 8
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.
In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings.