When all your favourite seasonal summer ingredients come together, you create this Barilla Ditali Pasta Salad with Grilled Corn and Sundried Tomatoes recipe. Don't forget to char your corn when you make this recipe--it'll give the corn and the rest of the salad a sweet and smokey taste profile!
Ingredients 4 Number of Servings
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
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