Summer Ditali Pasta Salad with Grilled Corn and Sun-dried Tomatoes
This post is sponsored by Barilla Canada.
Salads are a convenient and wonderful way to add more plants to your lifestyle. Pairing it with Barilla’s high-quality pasta brings more versatility and flavour to your dish. This Summer Ditali Pasta Salad with Grilled Corn and Sun-dried Tomatoes, takes full advantage of seasonal ingredients and is a step forward towards being more environmentally conscious too.
Serves 3–4
Prep Time: 6 mins
Cook Time: 15 mins
Ingredients:
6 oz Barilla Ditali Pasta
½ cup sun dried tomatoes, sliced
2 fresh sweet corn, cut off the cob
1 cup feta, crumbled
2 cups baby spinach
1 cup zucchini, diced
½ cup fresh parsley
2 tbsp olive oil
½ tsp salt
Dressing:
¼ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced
2 tsp black pepper
1 tsp salt
Instructions:
Cook Ditali pasta according to package directions; drain and set aside and allow to cool.
Heat olive oil in a skillet or pan at medium to high heat; add the corn and salt. Cook until slightly charred, roughly 4-5 minutes.
Place salad dressing ingredients into a jar and shake or whisk until mixed.
Plate the salad starting with the baby spinach, top with cooked Ditali pasta, corn, sun-dried tomatoes, feta cheese and parsley.
Finish with a drizzle of salad dressing.
