Grilled Corn Pasta Salad

As the weather warms up and outdoor gatherings become a staple of the season, few dishes can rival the charm and appeal of a Grilled Corn Pasta Salad. This vibrant dish combines the sweetness of grilled corn with the satisfying texture of pasta, creating a delightful medley that is not only visually appealing but also bursting with flavor. Whether you are planning a picnic in the park, a barbecue in your backyard, or a potluck with friends, this pasta salad is sure to impress guests and elevate any occasion.

Celebrate summer with a vibrant Grilled Corn Pasta Salad that's perfect for picnics, barbecues, or potlucks. This dish combines the sweetness of grilled corn, the texture of farfalle pasta, and the creaminess of avocado. Enjoy the burst of flavors from fresh vegetables and optional feta cheese. Easy to customize, this salad can be served cold or at room temperature, making it a versatile addition to any meal. Dive into this delightful recipe and make your gatherings memorable!

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Ingredients

8 oz farfalle (bow-tie) pasta

2 cups fresh corn kernels (approximately 4 ears of corn)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 ripe avocado, diced

½ cup red onion, finely chopped

¼ cup fresh cilantro, chopped

½ cup feta cheese, crumbled (optional)

¼ cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon freshly squeezed lime juice

1 teaspoon honey

Salt and freshly ground black pepper to taste

Red pepper flakes (optional, for added heat)

Instructions

Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the farfalle pasta and cook according to the package instructions until al dente, typically about 10-12 minutes. Drain the pasta in a colander and rinse it under cold water to halt the cooking process. Set aside to allow it to cool completely.

Grill the Corn: While the pasta cooks, preheat your grill to medium-high heat. Husk the ears of corn, removing all the silk, then lightly brush the corn cobs with a bit of olive oil for flavor. Grill the corn for approximately 10-15 minutes, turning occasionally, until you see nice char marks and the kernels become tender. Once grilled, remove the corn from the grill and let it cool slightly. After cooling, carefully slice the kernels off the cob into a large bowl.

Prepare the Dressing: In a small mixing bowl, whisk together the olive oil, apple cider vinegar, lime juice, honey, salt, and freshly ground black pepper. Make sure the dressing is well combined. Taste and adjust the seasoning as desired.

Combine the Ingredients: In a large mixing bowl, combine the cooled pasta with the grilled corn, diced red bell pepper, halved cherry tomatoes, diced avocado, finely chopped red onion, and fresh cilantro. If you are using feta cheese, gently fold the crumbled feta into the mixture to prevent it from breaking apart.

Dress the Salad: Drizzle the prepared dressing over the pasta salad mixture. Toss everything gently to ensure all ingredients are evenly coated. Taste and adjust seasoning with additional salt, pepper, and red pepper flakes if you prefer a spicy kick.

Chill and Serve: To allow the flavors to meld harmoniously, cover the pasta salad and place it in the refrigerator for at least 30 minutes before serving. The salad can be enjoyed chilled or at room temperature, making it perfect for gatherings or picnics!

Prep Time | Total Time | Servings: 15 min | 45 min | 6 servings

Presentation Tips: Serve the salad in a large, colorful bowl, and garnish with additional cilantro and a sprinkle of feta cheese on top for an appealing finish.