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Siempre Homemade

Grilled corn and Tomato Pesto Pasta Salad

Grilling season is here and this summer pasta salad is the best one you will ever taste!

Yield
serves 4

Ingredients

Ingredients

  • 1/2 lb pasta (I used rotini)
  • 2 ears corn (grilled)
  • 2 pcs Roma tomatoes
  • 1 pcs English cucumber
  • 1/4 cup pesto

Dressing

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 3/4 tsp salt
  • 1/4 tsp pepper

Directions

  1. 1

    Cook the pasta until slightly past al dente.

  2. 2

    Meanwhile, together the dressing ingredients and set aside.

  3. 3

    Once pasta is cooked, drain and toss with a little olive oil to prevent it from sticking together while it cools.

  4. 4

    Once pasta is slightly cooled toss with dressing, veggies and pesto and toss to coat.

  5. 5

    Season to taste with more salt if needed.