Grilled Corn and Tomato Pasta Salad

 


2 ears of corn

1 tablespoon extra virgin olive oil

2 cups halved cherry tomatoes

½ cup finely chopped red onion

1 lb. dried macaroni noodles

1 avocado diced

Salt and pepper to taste




Cilantro-Lime Vinaigrette 

1 ½ cup cilantro, chopped

⅓ cup extra virgin olive oil

3 tablespoons fresh lime juice

½ teaspoon chili powder

½ teaspoon garlic powder

2 teaspoons honey

¼ teaspoon each salt and pepper


Bush all sides of both cobs with extra virgin olive oil.  Season with salt and pepper.

Preheat the grill to medium high heat.  Grill cobs for 5-6 minutes on each side until the kernels are slightly charred. 


After the corn has been grilled, take the cob and hold it vertically over a bowl and run a knife against the cob from the top of the cob to the bottom.  The kernels will fall into the bowl.


Cook pasta according to the package directions.  Drain and rinse with cold water.  


Make the cilantro lime vinaigrette while the pasta is cooking. Combine the cilantro, olive oil, lime juice, chili powder, garlic powder, honey and salt and pepper into a food processor or blender and blend until smooth. Refrigerate.


In a large bowl, combine pasta, corn, tomatoes, red onion, avocado and vinaigrette.  Toss to incorporate.  Serve.



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