HAPPY SUMMER! I am starting off this season the right way – with a crowd favorite, pasta salad! What better dish to bring to a summer party or BBQ?

Fire up your grill for this one! This grilled corn on the cob with a buttery, herb sauce turns a boring, typical pasta salad into a zesty one.

My favorite part is that the corn sneaks its way inside the shells for a much more meaty bite. YUM!

But let’s get straight to the point and just hand out this recipe, I won’t keep you guessing…

for the pasta:
1 lb large shell pasta, cooked according to package instructions, drained & cooled
3/4 cup EVOO
1/3 cup balsamic vinegar
3 gloves garlic, minced
salt & pepper
juice & zest of 1 lemon
1 pint grape tomatoes, halved
1/3 cup diced onion
1-2 cups fresh arugula (I didn’t measure this, use as much or as little as you want!)
4 oz diced pancetta, cooked
4 oz shaved Parmesan cheese

for the grilled corn:
2 ears of corn, husked
1 stick of butter, melted
1/2 of a jalapeno, minced
2 cloves garlic
2 tablespoons chives
1 tablespoon dill
1 tablespoon parsley
salt & pepper

1. In a mixing bowl, combine EVOO, balsamic vinegar, garlic, salt & pepper and lemon juice/zest. Whisk until combined and thickened.
2. Add the mixture to the cooked/cooled pasta – toss carefully with tongs or clean hands.
3. Add tomatoes, onion, arugula and Parmesan cheese, toss well. Add additional salt & pepper to taste.
4. In another small mixing bowl, combine melted butter, minced jalapeno, garlic, chives, dill, parsley and salt & pepper. Using a basting brush, brush mixture over corn.
5. Grill the corn over low/medium heat for about 20 minutes – rotating and browning each side as best you can.
6. Once corn is completely cooled, shave off corn kernels with a knife straight into the pasta. Lightly toss again and add additional salt & pepper to taste. If you can, let the pasta chill in the fridge for a few hours or up to a day – the longer it sits, the better the flavor ;)

Enjoy!