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Grilled Corn Pasta Salad

 Grilled Corn Pasta Salad
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. —Taste of Home Test Kitchen
8 ServingsPrep: 20 min. + soaking Grill: 25 min. + cooling


  • 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


  • 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

2 of 2

Grilled Corn Pasta Salad (continued)

Directions (continued)

  • toss gently to coat. Cover and refrigerate until serving. Yield: 8
  • servings.
Nutritional Facts: One serving (1 cup) equals 164 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 382 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.