This vibrant, flavor-packed summer side dish combines a bounty of favorite seasonal flavors into a single, epic pasta salad. The recipe comes from our friends The Food Gays, and they developed this colorful grilled corn dish as a fresher, brighter alternative to the typical mayo-based pasta salads that often show up a summer parties. Packed with fresh produce and dressed in a light and zippy lemon-mustard vinaigrette, this grilled corn pasta salad is anything but boring. Give it a try at your next summer cookout and enjoy as the compliments pour in.
6 cups water
11/2 teaspoons salt
51/2 ounces uncooked bowtie pasta
2 lemons, juiced
1/4 cup extra-virgin olive oil
2 tablespoons yellow mustard
1/2 shallot, finely chopped
2 garlic cloves, minced
1/8 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped cucumber
1 cup chopped bell pepper
1/3 cup thinly sliced red onion
2 ears of corn, grilled and removed from cob
2 avocados, diced
1 cup cup cherry tomatoes, halved
1/3 cup feta cheese
4-6 pieces salami, fried until crispy and crumbled (we used Hot Calabrese)
Fresh cilantro leaves, to garnish
How to Make It
Bring water to a gentle boil. Add salt. Cook pasta according to package directions. Drain and set aside to cool.
To make the dressing combine the lemon juice, extra-virgin olive oil, yellow mustard, shallot, garlic, salt and pepper in a jar with a tight-fitting lid.
Combine the cucumber, bell pepper, red onion, corn, avocados, tomatoes, and feta cheese in a large serving bowl. Drizzle with dressing, sprinkle with salami, and garnish with a few cilantro leaves.
Keep covered in the refrigerator for up to 4 days. It tastes even better the next day!