Ingredients:
4 large ears sweet corn in husks
1 1/2 c. uncooked penne pasta
2 c. cherry tomatoes
1 medium zucchini, thinly sliced
1 can (2 1/4 oz.) sliced ripe olives, drained
1/3 c. white wine vinegar
2 Tbsp. olive oil
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. sugar
1 tsp. salt
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
Directions:
Carefully peel back corn husks to within 1 inch 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 con, 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.
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