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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
  • Total Time
    Prep: 20 min. + soaking Grill: 25 min. + cooling
  • Makes
    8 servings


  • 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 toss gently to coat. Cover and refrigerate until serving.
Nutrition 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.

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  • Pauline Miner
    Aug 2, 2013

    No comment left

  • sabs1176
    Jul 18, 2011

    No comment left

  • yrsqrtr
    Jul 4, 2011

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

  • rhobleymattson
    Jun 30, 2011

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

  • mebolen
    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!

  • mkrussell
    Jun 29, 2011

    No comment left

  • Elleellee
    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.

  • o2btall34
    Apr 24, 2008

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