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Grilled Corn Pasta Salad with Greek Yogurt

A vibrant and easy-to-make pasta salad featuring grilled corn, cherry tomatoes, and a creamy Greek yogurt dressing, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Corn
  • 8 ounces pasta (e.g., penne or fusilli) Cooked al dente
  • 2 cups grilled corn (fresh or frozen) Grilled or cooked as preferred
Vegetables
  • 1 cup cherry tomatoes, halved Fresh for best flavor
  • 1/2 medium red onion, finely chopped To taste
Dressing
  • 1/2 cup Greek yogurt Creamy base for dressing
  • 2 tablespoons olive oil For richness
  • 1 tablespoon lemon juice For acidity
  • Salt and pepper to taste Adjust according to preference
Garnish
  • Fresh herbs (e.g., parsley or basil) For garnish

Method
 

Preparation
  1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside to cool.
  2. If using fresh corn, grill it over medium heat for around 10 minutes until it’s charred and tender. If using frozen corn, sauté or boil until fully cooked.
  3. In a large mixing bowl, combine the cooked pasta, grilled corn, halved cherry tomatoes, and finely chopped red onion.
Dressing
  1. In a separate smaller bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper until smooth.
Mixing and Serving
  1. Pour the dressing over the pasta mixture and toss everything until well coated.
  2. Let the salad sit for about 10 minutes to allow flavors to meld.
  3. Just before serving, sprinkle fresh herbs on top for added color and flavor.

Notes

Consider adding diced bell peppers or black beans for additional texture and nutrition. Ensure pasta is al dente and avoid dressing the salad too early.