PrintGrilled Corn Pasta Salad That’s Always a Crowd Favorite Recipe!
A refreshing and vibrant Grilled Corn Pasta Salad that’s perfect for summer gatherings and barbecues.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups grilled corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Grill the corn until charred, then cut the kernels off the cob.
- In a large bowl, combine the cooked pasta, grilled corn, cherry tomatoes, red onion, bell pepper, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other vegetables like zucchini or cucumbers.
- This salad can be made a day in advance for better flavor.
- For a protein boost, add grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg