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As the sun shines brightly and the days stretch longer, summer beckons us to enjoy the great outdoors, and what better way to savor this vibrant season than with a refreshing Summer Breeze Grilled Corn Pasta Salad? This delightful dish combines the sweetness of grilled corn with the heartiness of pasta, creating a perfect balance that speaks to the essence of summer dining. Whether you’re hosting a backyard barbecue, attending a potluck, or simply enjoying a casual meal al fresco, this pasta salad serves as a versatile option that can be either a satisfying main course or a delightful side dish.

Grilled Corn Pasta Salad

Dive into summer with this refreshing Summer Breeze Grilled Corn Pasta Salad! Perfect for barbecues or potlucks, this dish features sweet grilled corn, hearty farfalle pasta, and vibrant vegetables tossed in a zesty dressing. Light yet satisfying, it's easy to make ahead and can be served as a main course or a colorful side. Enjoy the symphony of flavors and nutrients that celebrate fresh summer ingredients, making your meals shine this season.
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Ingredients
  

12 oz farfalle pasta (or any pasta of your choice)

4 ears of fresh corn, husked

1 cup cherry tomatoes, halved

1 red bell pepper, diced

½ cup red onion, finely chopped

½ cup fresh basil leaves, chopped

½ cup crumbled feta cheese (optional)

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper to taste

¼ teaspoon red pepper flakes (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the farfalle pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill and cook for about 10-15 minutes, turning occasionally until charred and cooked through. Remove from the grill and let cool slightly. Once cool, cut the kernels off the cob and set aside.

      Combine Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced red bell pepper, finely chopped red onion, and grilled corn kernels.

        Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, pepper, and red pepper flakes (if using).

          Assemble the Salad: Add the cooked pasta to the bowl with the vegetables. Pour the dressing over the pasta salad and gently toss to combine all ingredients evenly.

            Add Fresh Herbs: Fold in the chopped fresh basil and crumbled feta cheese (if using) for an added burst of flavor.

              Chill and Serve: Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature, garnished with additional basil if desired.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour chilling | 6 servings