Have you grilled broccoli? Most people steam or roast it. Grilling gives the florets charred edges and a smoky flavour that makes them taste like a different vegetable entirely. This pasta salad combines grilled broccoli and grilled corn kernels with fusilli, halved cherry tomatoes, and a lemon-garlic dressing.
The lemon-garlic dressing coats the warm pasta and grilled vegetables while they are still hot. That way the fusilli absorbs the flavour instead of sitting in a puddle of dressing at the bottom of the bowl. One of my favorite things we make on the grill all summer.
Tips for Making Grilled Broccoli and Corn Pasta Salad
Grill the broccoli and corn together
Toss the florets and corn kernels with olive oil, salt, and pepper. Use a grill basket or spread on foil if the pieces are small enough to fall through the grates. 
Five to seven minutes over medium-high heat. The broccoli should be charred at the tips and the corn slightly blackened.
Dress the pasta while warm
Cook fusilli until al dente, drain, and toss immediately with the lemon-garlic dressing. Warm pasta absorbs dressing. Cold pasta does not.
Add the grilled vegetables and cherry tomatoes while everything is still warm. Toss gently and serve immediately or let it cool to room temperature.
Grilled Broccoli and Corn Pasta Salad with Lemon-Garlic Dressing
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A refreshing summer pasta salad featuring grilled broccoli, sweet corn, and cherry tomatoes tossed in a zesty lemon-garlic dressing.
Ingredients
- 1 pound fusilli pasta
- 2 cups broccoli florets
- 2 ears of corn, kernels removed
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon-garlic dressing (see link for recipe)
Instructions
- Cook the fusilli pasta according to package instructions. Drain and set aside.
- Preheat a grill to medium-high heat.
- Toss the broccoli florets and corn kernels with olive oil, salt, and pepper.
- Grill the broccoli and corn until slightly charred and tender, about 5-7 minutes.
- In a large bowl, combine the cooked pasta, grilled broccoli, corn, and cherry tomatoes.
- Drizzle with lemon-garlic dressing and toss to combine.
- Serve immediately or chill for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4
- Sodium: 200
- Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
Frequently Asked Questions
What is the lemon-garlic dressing?
The recipe links to a separate dressing recipe. A simple version: whisk together three tablespoons olive oil, two tablespoons lemon juice, one clove minced garlic, salt, and pepper. Adjust to taste.
Can I serve this cold?
Yes. It works warm, at room temperature, or chilled. If serving cold, add a squeeze of lemon and a drizzle of olive oil before serving to refresh the dressing.
Can I use a different pasta?
Yes. Any short pasta holds the dressing and vegetables well. Penne, rotini, or orecchiette are all good choices. Long pasta does not work as well in a salad.
