Pesto Pasta Salad with Grilled Corn and Zucchini


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10 min
20 min
30 min
fork, knife, and plate icon
2-3 as a main, 5-6 as a side

What You Need

  • 1 package Dandy Sweet Corn (5 ears)
  • 2 medium zucchini, trimmed
  • 2-3 tablespoons extra-virgin olive oil
  • 8 ounces spiral-shaped pasta, like fusilli
  • 1/2 cup basil pesto
  • 1 cup fresh basil leaves, torn
  • Shaved Parmesan cheese, for garnish

Make It


  1. Pre-heat your grill to medium-high.
  2. Slice the zucchini lengthwise into quarters and place on a large rimmed baking sheet along with the corn. Drizzle the vegetables with olive oil and use a brush to make sure all sides are coated.
  3. Add the zucchini and corn directly to your grill grates. Grill the zucchini for about 1-2 minutes on each side, until softened and lightly charred. Grill the corn for about 2-3 minutes on each side, until lightly charred. Return the grilled vegetables to your baking sheet and set aside.
  4. Meanwhile, bring a pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving about 1/3 cup of the cooking water.
  5. Add the basil pesto to the pot along with 3-4 tablespoons of the reserved cooking water. Return the drained pasta to the pot and toss to coat it in the basil pesto, adding more of the reserved cooking water if it looks dry. Set aside.
  6. Cut the grilled zucchini into 1-inch pieces and add them to the pasta. Slice the kernels off the grilled corn, discarding the cobs, and add them to the pasta. Add the fresh basil leaves and toss to combine.
  7. This pasta can be enjoyed warm, at room temperature, or chilled. Garnish with shaved Parmesan cheese before serving.

Recipe by Floating Kitchen.