Grilled Corn and Basil Pasta Salad with Lemony Vinaigrette
Cold pasta salad with grilled corn, cherry tomatoes, fresh basil, feta cheese and a lemony vinaigrette
- 1 lb. fusilli pasta
- 4 corn on the cob (about 2 cups)
- 2 tsp lemon zest (about 2 lemons)
- 4 tbsp lemon juice
- 1.5 tsp dijon mustard
- 2 cloves garlic, minced
- 3 tbsp red wine vinegar
- 8 tbsp olive oil
- 3/4 tsp salt
- 2 tsp honey
- 1/4 cup fresh chives, finely chopped
- 1 cup basil leaves, finely chopped
- 2 cup cherry tomatoes, sliced lengthwise (about 1 pint)
- 1/2 cup red onion, diced
- 1 cup feta cheese (5 oz.)
- salt and pepper
Cook pasta in salted water according to the directions on the box. Drain and rinse with cold water and add the pasta back to the pot.
Make the dressing by whisking together the lemon zest, lemon juice, dijon mustard, garlic, red wine vinegar, olive oil, salt, and honey. Pour over the cooked pasta.
Lightly fire roast the corn on the cob over a gas stove or an outdoor grill. You can also purchase frozen fire roasted corn. Cut the kernals off the cob and add to the pasta.
Add the fresh chives, basil, tomato halves, and feta cheese to the pasta. Stir everything until combined. Season with salt and pepper as needed.
Chill for at least 2 hours for the flavors to combine. Serve at room temerature or chilled.