Grilled corn pasta salad
Delight in the flavors of summer with this vibrant grilled corn pasta salad. Perfectly charred corn adds a smoky kick to al dente pasta and fresh, crunchy vegetables. Bon appétit!
Ingredients:
- 6 cups water
- 5 ½ teaspoons salt
- 25 ½ ounces uncooked bowtie pasta
- 2 lemons, juiced
- ¼ cup extra-virgin olive oil
- 2 tablespoons yellow mustard
- ½ shallot, finely chopped
- 2 garlic cloves, minced
- ⅛ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chopped cucumber
- 1 cup chopped bell pepper
- ⅓ cup thinly sliced red onion
- 2 ears of corn, grilled and removed from cob
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- ⅓ cup feta cheese
- 4-6 pieces salami, fried until crispy and crumbled (we used Hot Calabrese)
- Fresh cilantro leaves, to garnish
Instructions:
- Bring water to a low boil. Add a pinch of salt. Cook the pasta following the instructions on the package. Drain the pasta and let it rest.
- Prepare the dressing by mixing lemon juice, high-quality olive oil, mild yellow mustard, finely chopped shallot, minced garlic, a bit of salt, and freshly ground black pepper in a container with a secure lid.
- In a large bowl, mix together cucumber, bell pepper, red onion, corn, avocados, tomatoes, and crumbled feta cheese. Pour the prepared dressing over the salad, add pieces of salami, and garnish with some cilantro leaves.
- Store the salad in the fridge for a maximum of 4 days. The flavors will develop even more by the following day!
Summary:
- Calories: 4920 kcal
- Fat: 184 g
- Protein: 156 g
- Carbs: 686 g
- Potassium: 6393 mg
- Magnesium: 734 mg