Grilled Corn & Sundried Tomato Pasta Salad

Another GORGEOUS summer salad that can be easily made ahead of time to wow your dinner guests. As you may know by now, you won't catch me posting a mayo-based pasta salad recipe because, well, just no. I am all about pasta salads that are fresh and bursting with flavours from fresh herbs, veggies, and aromatics.

Feel free to use leftover grilled corn in this recipe, or you can grill it fresh just for this salad. The important thing is to get those stunning grill marks!

Serves: 8-10

Prep time: 10 mins

Cook time: TBD depending on choice of pasta

What you need:

• 3 ears corn

• 1 package (500g) short noodle pasta of choice

• 3/4 cup sundried tomatoes, chopped

• 2 tbsp sundried tomato pesto (if you can't find it or don't have it, just use green pesto)

• 2 cloves garlic, pressed or grated

• 1 shallot, finely chopped

• 1/4 cup olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp dried oregano or Italian seasoning

• 1 tsp paprika

• 3/4 cup feta cheese, crumbled

• 1 cup mixed greens

• 1/2 cup fresh herbs of choice (I just used a mixture of basil and thyme from my aerogarden)

• salt & pepper to taste

What you do:

1. Cook pasta per package instructions and set aside.

2. To grill the corn, just grill it on medium-high heat until nicely charred similar to the picture above. Leftover grilled corn works great here too. Once grilled, cut the kernels from the cob and set aside.

3. Mix together the sundried tomatoes, pesto, garlic, shallot, oil, vinegar, oregano/Italian seasoning, paprika, salt, and pepper.

4. Once the pasta has fully cooled, gently fold in the dressing and feta cheese. Add the mixed greens and fresh herbs immediately before serving. Enjoy!