Grilled Corn Pasta Salad

(Courtesy of Taste of Home)

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.