Summer Barilla® Ditali Pasta Salad

With Grilled Corn and Sundried Tomatoes. By: Ify Yani

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Ingredients 4 Number of Servings

6 oz Barilla Ditali Pasta
½ cup sun dried tomatoes, sliced
2 fresh sweet corn, cut off the cob
1 cup feta, crumbled
2 cups baby spinach
1 cup zucchini, diced
½ cup fresh parsley
2 tbsp olive oil
½ tsp salt

¼ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced
2 tsp black pepper
1 tsp salt
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  • Cook Barilla Ditali pasta according to package directions; drain and set aside and allow to cool. 
  • Heat olive oil in a skillet or pan at medium to high heat; add the corn and salt. Cook until slightly charred, roughly 4-5 minutes.

  • Place salad dressing ingredients into a jar and shake or whisk until mixed.
  • Plate the salad starting with the baby spinach, top with cooked Barilla Ditali pasta, corn, sundried tomatoes, zucchini, feta cheese and parsley.
  • Finish with a drizzle of salad dressing
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