🌽 Grilled Asparagus & Corn Summer Pasta Salad
☀️ Why You’ll Love This Pasta Salad
This recipe is everything you want in a summer dish—fresh, tangy, satisfying, and perfect warm or cold. Grilled corn and asparagus bring smoky depth, while a lemony basil vinaigrette keeps things light and vibrant. It’s great for dinner parties, weekday lunches, or solo picnic vibes.
📝 Ingredients
Serves 4–6
For the pasta salad:
8 oz pasta (farfalle or fusilli recommended)
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 ears fresh corn, shucked (or 1½ cups frozen corn, thawed)
1 cup cherry tomatoes, halved
½ cup crumbled feta cheese
½ cup fresh basil leaves, torn or thinly sliced
Olive oil, salt, and pepper
For the basil vinaigrette:
½ cup fresh basil leaves
¼ cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove
Salt & pepper to taste
🔥 Directions
1. Roast or grill the vegetables
Grill option: Brush asparagus and corn with olive oil. Grill over medium-high heat, turning occasionally, until lightly charred (about 8–10 mins).
Apartment-friendly option (Breville or toaster oven): Preheat to 425°F. Toss veggies in olive oil, salt, and pepper. Roast corn and asparagus on a baking sheet for 12–15 minutes, flipping halfway through.
2. Cook the pasta
Boil pasta in salted water according to package directions. Drain and let cool slightly.
3. Make the vinaigrette
In a blender or food processor, combine basil, olive oil, lemon juice, mustard, garlic, salt, and pepper. Blend until smooth and vibrant green.
4. Assemble the salad
Cut grilled corn off the cob. In a large bowl, combine cooked pasta, roasted/grilled veggies, cherry tomatoes, feta, and basil.
Toss with the basil vinaigrette. Adjust salt and pepper as needed.
Chill or serve at room temperature. Even better the next day!
💡 Tips & Substitutions
Use goat cheese or parmesan instead of feta
Add grilled chicken or chickpeas for extra protein
Swap in zucchini or bell peppers if you have them
Use gluten-free pasta to make it gluten-friendly
📦 Meal Prep Friendly
This salad keeps well in the fridge for 3–4 days and is delicious cold. Perfect for prepping lunch for the week or bringing to a picnic.