Description
This Roasted Corn & Caprese Pasta Salad is a colorful, fresh, and delicious dish! It would be perfect as a summer side or even a main course. A pasta salad that is sure to impress family and friends at your next barbecue!
Ingredients
Scale
- 16 oz pasta of your choice
- 2 cups chopped tomatoes
- 8 oz container of fresh mozzarella balls
- 7 tbsp olive oil (1 tbsp for corn, 6 tbsp for the dressing)
- 2 tbsp balsamic vinegar
- 2 tbsp balsamic reduction
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- handful chopped fresh basil or 1 tsp dried basil
- salt & pepper to taste
Instructions
- Start by boiling two large pots of water, one for the corn and one for the pasta.
- Cook the pasta according to the directions on the box.
- Boil the corn for 7 minutes.
- While you are waiting for the pasta and corn to cook, start chopping the tomatoes, mozzarella, and fresh basil. Chop both the tomatoes and mozzarella in half.
- Once the corn is done boiling transfer it to a plate.
- Add 1 tbsp of olive oil to a pan and heat to medium. Place the corn in the pan, season with salt and pepper. Pan roast on each side for a few minutes until brown and charred.
- Transfer the pasta to a large bowl. Add in the chopped tomatoes, mozzarella, and basil.
- Cut the corn off the cob and then add it to the pasta mixture as well.
- In a separate bowl or right on top of the pasta mixture combine the olive oil, balsamic vinegar, balsamic reduction, Italian seasoning, garlic powder, salt, and pepper. Mix everything together evenly.
- Top with some more fresh basil and a drizzle of balsamic reduction.
- Enjoy!
Keywords: pasta salad, caprese, caprese pasta salad, roasted corn caprese, roasted corn caprese salad, corn, tomato, mozzarella