A perfect summer pasta salad with blistered grape tomatoes, charred sweet corn, and fresh mozzarella balls.
1) Cook bowtie pasta according to directions. Once cooked, drain and rinse with cold water to stop cooking.
2) Peel husk off of corn ears. Toss corn, tomatoes, and poblano with a drizzle of olive oil and season with salt and pepper. Grill veggies over HIGH heat until they are charred and blistered. Tomatoes will take 3-4 minutes, poblano, 5-6 minutes, and corn the longest at 7-8 minutes. Turn occasionally to make sure veggies are cooking evenly.
3) Remove veggies from the grill and let cool slightly. Peel poblano pepper and cut corn off the cob.
4) Toss veggies with bowtie pasta and add 3 tablespoons of olive oil and red wine vinegar. Stir in mozzarella and season with red pepper flakes, fresh basil, salt and pepper.