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Grilled Corn Summer Pasta Salad

A delicious summer pasta salad filled with fresh veggies.

Course Salad
Cuisine American
Keyword corn, pasta, pasta salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Author Abba Lee

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

  1. Microwave the corn for 7 minutes. Cut off the stemmed end and remove the corn from the ears.

  2. Brush corn with olive oil and grill until slightly blackened. Remove kernels from the cobs using a knife.

  3. 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.

  4. 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.