Grilled Tomato and Corn Pasta Salad - Everyday Food with Sarah Carey
This recipe deserves a gold star! We've taken some of the summer's brightest flavors -- juicy tomatoes and sweet corn -- and grilled them before tossing them together to make this pasta salad from our July/ August issue. Dolloped with ricotta and a bit of fresh basil, this vegetarian dinner is one that even the biggest meat-eaters will adore.
Sarah's Tip of the Day: Want to switch up your flavors? Swap in different herbs or cheese to reinvent the dish.
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PREP: 20 MINS
TOTAL TIME: 30 MINS
SERVINGS: 6
INGREDIENTS:
Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil
DIRECTIONS:
STEP 1
In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
STEP 2
Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
STEP 3
Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
[Repeat Video Title]
Sarah's Tip of the Day: Want to switch up your flavors? Swap in different herbs or cheese to reinvent the dish.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
PREP: 20 MINS
TOTAL TIME: 30 MINS
SERVINGS: 6
INGREDIENTS:
Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil
DIRECTIONS:
STEP 1
In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
STEP 2
Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
STEP 3
Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.
---------------------------------------------------------------
Get the Full Recipe:
More Pasta Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
[Repeat Video Title]
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