Grilled Corn Pasta Salad
A great way to use up leftover grilled corn on the cob, if you have some, this delicious salad is refreshing on a hot summer day. 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.
Yield: 8 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | large ears sweet corn in husks |
| 1 1/2 cups | uncooked penna rigate pasta |
| 2 cups | cherry tomatoes |
| 1 | medium zucchini, thinly sliced |
| 1 (2 1/4-ounce) can | 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 |
Directions:
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.
Source: tasteofhome.com
