Grilled Corn Summer Pasta Salad
A delicious summer pasta salad filled with fresh veggies.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Ingredients
- 2 ears of corn
- 1/3 cup olive oil
- 1 1/2 cups cilantro
- 3 tbsp lime juice
- 1 garlic clove
- 1/2 tspn chili powder
- 2 tspn honey
- salt & pepper
- 8 oz cooked orecchiette
- 2 cups cherry tomatoes
- 1/2 cup red onion chopped
- 1 avocado sliced
Instructions
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Microwave the corn for 7 minutes. Cut off the stemmed end and remove the corn from the ears.
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Brush corn with olive oil and grill until slightly blackened. Remove kernels from the cobs using a knife.
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In a food processor, combine cilantro, olive oil, lime juice, garlic, chili powder, honey and salt & pepper to taste. Blend until it becomes a creamy pesto like consistency.
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In a salad bowl, place the pasta on the bottom and top with the corn, cherry tomatoes, red onion, and avocado. Pour the pesto dressing over the salad and mix well.
