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As summer unfolds, the allure of outdoor gatherings and sunny picnics beckons us to embrace lighter, fresher meals. Summer salads stand out as quintessential dishes that not only offer a burst of flavor but also celebrate the season’s vibrant produce. Among the myriad of salad options, the Grilled Corn Pasta Salad shines with its unique combination of textures and tastes, making it an ideal choice for barbecues, potlucks, or simply a light, satisfying meal.

Grilled Corn Pasta Salad

Discover the ultimate summer dish with this Grilled Corn Pasta Salad! Perfect for picnics and barbecues, this salad balances sweet grilled corn and hearty pasta with fresh vegetables and aromatic herbs. A zesty homemade dressing ties it all together, making it not just a meal but an experience. Easy to prepare and bursting with vibrant flavors, it's a must-try for any summer gathering. Elevate your outdoor dining with this refreshing, nutritious delight!
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Ingredients
  

8 ounces fusilli or penne pasta

2 ears of fresh corn, husked

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh basil, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

Salt and freshly ground black pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fusilli or penne pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside to cool completely.

    Grill the Corn: While the pasta is cooking, preheat your grill to medium-high. Take the husked corn and place it directly on the grill grates. Grill the corn for about 10-12 minutes, turning every few minutes, until the kernels are charred and tender. Remove the corn from the grill, let it cool for a few minutes, then carefully slice the kernels off the cobs and place them into a mixing bowl.

      Prepare the Vegetables: To the bowl with the grilled corn, add the diced red bell pepper, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh basil. Gently toss the vegetables together to combine.

        Make the Dressing: In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until the mixture is smooth and well combined. Taste the dressing and adjust the seasoning, adding more salt and pepper if desired.

          Combine Everything: Once the pasta has cooled completely, add it to the bowl with the prepared vegetable mixture. Drizzle the dressing over the salad and toss everything gently until the pasta and vegetables are evenly coated. If using, sprinkle the feta cheese on top and fold it into the salad carefully to avoid breaking the cheese.

            Chill and Serve: Allow the pasta salad to sit at room temperature for at least 15 minutes to let the flavors meld together. For maximum flavor infusion, refrigerate it for up to 2 hours before serving.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6

                Presentation Tips: Serve the salad in a large, shallow bowl to showcase the vibrant colors. Garnish with additional fresh basil leaves and a sprinkle of feta on top for an eye-catching finish.