dairy freeveganvegetariandinnerpastasalad

Grilled Corn Summer Pasta Salad

Name: Grilled Corn Summer Pasta Salad
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 ears corn; olive oil, for brushing; 8 oz dried orecchiette pasta, cooked according to package instructions; 2 cups quartered cherry tomatoes; ½ cup diced red onion; 1 avocado, diced; 1 ½ cups fresh cilantro; ⅓ cup olive oil; 3 tablespoons lime juice; 1 clove garlic, roughly chopped; ½ teaspoon chili powder; 2 teaspoons honey; kosher salt, to taste; freshly ground black pepper, to taste

By Tasty35 min6 servings

This colorful pasta salad is the perfect addition to any summer gathering. The grilled corn adds a smoky flavor to the dish while the fresh vegetables and herbs keep it light and refreshing.

Instructions

1
Microwave the corn on a microwave-safe plate on high power for 7 minutes. Remove from the microwave. Grip the corn with a dish towel, then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky, stringy mess.
2
Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
3
Insert the narrow end of an ear of corn into the center hole of a Bundt pan. Holding the corn steady with one hand, saw off the kernels with the serrated knife. The kernels will fall into the pan for easy collection.
4
Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
5
In a large bowl, combine the pasta, corn, tomatoes, red onion, avocado, and vinaigrette and toss until evenly incorporated.
6
Enjoy!