Grilled Corn Pasta Salad Recipe

5 5 4
Grilled Corn Pasta Salad Recipe
Grilled Corn Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Grilled Corn Pasta Salad Recipe

Read Reviews
5 5 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + soaking Grill: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + soaking Grill: 25 min. + cooling

Ingredients

  • 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

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.
Originally published as Grilled Corn Pasta Salad in Light & Tasty April/May 2001, p51

Nutritional Facts

1 cup: 164 calories, 6g fat (1g saturated fat), 0 cholesterol, 382mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
  3. 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.
  4. In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings.
Originally published as Grilled Corn Pasta Salad in Light & Tasty April/May 2001, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrilled Corn Pasta Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
yrsqrtr User ID: 5714306 35731
Reviewed Jul. 4, 2011

"I fixed this recipe as written and it was delicious. I used whole grain pasta."

MY REVIEW
rhobleymattson User ID: 4757695 31519
Reviewed Jun. 30, 2011

"You can roast veggies in the oven any where between 425 to 500 for 25 to 30 min.s"

MY REVIEW
mebolen User ID: 4613426 72493
Reviewed Jun. 29, 2011

"I roast corn on the cob in the oven all the time and it takes almost like the gas grill. I leave the husks on (after removing the silk) but I don't tie this together with string. I soak the ears for 20 minutes in cold water and then bake. I'm sure this would work for this salad which sounds wonderful!"

MY REVIEW
Elleellee User ID: 2654562 85727
Reviewed Jul. 9, 2008

"When you soak the corn in water and then grill it wrapped in the husks, aren't you just steaming it? When I grill it, I strip off the husks, spread butter or oil on it, and let it grill to a delicate brown to carmalize the kernels."

MY REVIEW
o2btall34 User ID: 2097676 204216
Reviewed Apr. 24, 2008

"I don't have a grill and wonder what temp you would roast them in the oven????"

Loading Image