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 servings
|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|
|1/2 teaspoon||ground mustard|
|1/4 teaspoon||garlic powder|
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.