Grilled Corn Pasta Salad
By: Taste of Home
8 Servings Prep: 20 min. + soaking Grill: 25 min. + cooling
4 large ears sweet corn in husks
1-1/2 cups uncooked penne pasta
2 cups cherry tomatoes
1 medium zucchini, thinly sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.
In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings.
One serving (1 cup) equals 164 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 382 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: