A perfect summer pasta salad with blistered grape tomatoes, charred sweet corn, and fresh mozzarella balls.
Ingredients
8oz.bowtie pasta, cooked
4ears sweet corn, grilled
1pintgrape tomatoes, grilled
1poblano pepper, grilled
8oz.fresh mozzarella balls
4tablespoonsolive oil
2tablespoonsred wine vinegar
1teaspoonred pepper flakes, opt.
Fresh basil, garnish
Salt and pepper
Instructions
Cook bowtie pasta according to directions. Once cooked, drain and rinse with cold water to stop cooking.
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.
Remove veggies from the grill and let cool slightly. Peel poblano pepper and cut corn off the cob.
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.