Photo courtesy of The Food Gays
Yield
Serves 6

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. 

How to Make It

Step 1

Bring water to a gentle boil. Add salt. Cook pasta according to package directions. Drain and set aside to cool.

Step 2

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.

Step 3

 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.

Step 4

Keep covered in the refrigerator for up to 4 days. It tastes even better the next day!

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