Pasta Salad with Grilled Corn and Broccoli
Photo: Lucy Schaeffer
This primo pasta is so crunchy and satisfying, no one will miss the meat!
ingredients: Add all to shopping list
4 ears fresh corn, husked
3 Tbsp olive oil
1 head broccoli, cut into florets
1 (16-oz) box tricolor rotini or rotelle pasta
1 Tbsp minced garlic
1⁄4 cup pitted black olives, halved
1⁄4 cup minced fresh parsley
1⁄2 tsp salt
1⁄3 cup bottled white-wine vinaigrette or more to taste
Parmesan shavings for garnish
3 Tbsp olive oil
1 head broccoli, cut into florets
1 (16-oz) box tricolor rotini or rotelle pasta
1 Tbsp minced garlic
1⁄4 cup pitted black olives, halved
1⁄4 cup minced fresh parsley
1⁄2 tsp salt
1⁄3 cup bottled white-wine vinaigrette or more to taste
Parmesan shavings for garnish
directions:
1. Preheat grill to medium.
2. Rub corn with 1 Tbsp oil. Toss broccoli in 2 Tbsp oil. Grill corn, covered, turning frequently, for 10 minutes or until it starts to brown. Grill broccoli, covered, for 8 minutes or until it starts to soften. When corn is cool, cut kernels from cob.
3. Cook pasta in a large pot of boiling salted water. Drain.
4. In a large mixing bowl, toss grilled vegetables with pasta, garlic, olives, parsley, salt, and vinaigrette.
5. Transfer to a large serving bowl. Top with Parmesan shavings.
Cook’s note:
- You can make this salad up to 3 hours in advance.
KITCHEN COUNTER:
Serves: 6. Per Serving: 400 calories, 73g carbs, 14g protein, 9g fat, 460mg sodium, 0mg cholesterol, 5g fiber
