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As the sun shines brighter and the days grow longer, there’s a particular joy in savoring fresh, vibrant dishes that capture the essence of summer. One such dish is the Sunny Grilled Corn Pasta Salad, a delightful combination of flavors and textures that perfectly embodies the spirit of the season. This pasta salad is not only visually appealing with its colorful ingredients, but it also packs a punch of flavor thanks to the grilling process and the use of fresh produce. Ideal for summer gatherings, potlucks, or simply as a light and refreshing meal, this dish brings together the best of what summer has to offer.

Grilled Corn Pasta Salad

Elevate your summer meals with this delicious Sunny Grilled Corn Pasta Salad. Bursting with vibrant colors and flavors, this dish combines grilled corn, fresh vegetables, and optional feta cheese, all tossed in a light dressing of olive oil and apple cider vinegar. Perfect for potlucks or summer picnics, it’s nutritious, visually appealing, and customizable to suit your dietary needs. Enjoy a refreshing taste of summer that everyone will love!
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Ingredients
  

2 cups short pasta (such as fusilli, penne, or rotini)

3 ears of fresh corn, husked

1 red bell pepper, diced into small pieces

1 cup cherry tomatoes, halved

½ red onion, finely chopped

1 cup fresh basil leaves, roughly chopped

½ cup feta cheese, crumbled (optional for an extra burst of flavor)

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Lime wedges, for a zesty finish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente. Once done, drain and rinse under cold running water to halt the cooking process. Set aside to cool.

    Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Grill for about 10-12 minutes, turning occasionally, until the kernels are tender and charred. Remove from the grill and let cool for a few minutes. Once easier to handle, carefully cut the kernels off the cob using a sharp knife. Set aside.

      Prepare the Dressing: In a medium-sized bowl, whisk together the extra virgin olive oil, apple cider vinegar, garlic powder, and a generous pinch of salt and pepper until the mixture is smooth and well blended. Set this flavorful dressing aside.

        Combine Ingredients: In a large mixing bowl, add the cooked and cooled pasta, grilled corn kernels, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, and roughly chopped fresh basil.

          Dress the Salad: Drizzle the prepared dressing over the pasta mixture. Gently toss the ingredients together until everything is evenly coated with the dressing. If you chose to use feta cheese, add it now and toss again carefully to distribute it throughout the salad.

            Chill the Salad: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 30 minutes; this step is essential for the flavors to meld beautifully.

              Serve: Before serving, taste the salad and adjust the seasoning if necessary, adding more salt and pepper to suit your preference. Serve the salad chilled with lime wedges on the side for a refreshing zing that elevates every bite.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                  - Presentation Tips: For an appealing presentation, serve the salad on a large, colorful platter. Garnish with a few extra basil leaves and a sprinkle of feta on top before adding lime wedges around the edges. This will make your dish not only fragrant but visually delightful too!