Grilled corn pasta salad

Indulge in the savory flavors of grilled corn paired perfectly with al dente pasta in this delectable salad. An explosion of taste in every bite!

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:

1. Heat water until it starts bubbling softly. Add some salt. Cook pasta as per the instructions mentioned on the package. Strain and keep it aside to cool down.
2. Prepare the dressing by mixing lemon juice, high-quality olive oil, yellow mustard, shallot, garlic, salt, and pepper in a sealed jar.
3. In a large bowl, mix cucumber, bell pepper, red onion, sweet corn, avocados, tomatoes, and feta cheese. Pour the dressing over the mixture, add salami on top, and decorate with a few cilantro leaves.
4. Store in the fridge with a cover for a maximum of 4 days. The flavors 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