Grilled Tomato and Corn Pasta

Grilled Tomato and Corn Pasta

Juicy tomatoes and sweet corn, grill to make this incredible pasta salad. Dolloped with ricotta and a bit of fresh basil, this vegetarian dinner is one that even the biggest meat-eaters will adore. You can watch cooking video at Gourmandia, if you're looking for more pasta salad recipes. 

Ingredients:

Salt and pepper 

3/4 pound gemelli pasta 

1/4 cup olive oil, plus more for grilling 

1 1/2 pounds beefsteak tomatoes, halved 

3 ears corn 

1 cup ricotta 

1/2 cup torn fresh basil

How to Make:

1. In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.

2. Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.

3. Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.