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Pasta Salad with fresh basil, grilled corn, cherry tomatoes, and feta cheese with a lemony vinaigrette.

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
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine American, Italian
Servings 6 people


  • 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.
Keyword 4th of july, grilled corn, pasta salad, summer recipes