Grilled Corn & Zucchini Pasta Salad

Red Root & Co.

Grilled Corn & Zucchini Pasta Salad image

Grilled veggies brings a tasty element to this herbaceous salad. With substantial veggies and light on pasta, this dish is perfect for Summer eating!



  • Warm a grill to medium high heat.
  • Coat corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper.
  • Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Remove from the grill and let cool.
  • Cut the kernels off the corncobs and chop the zucchini. Transfer to a large bowl.
  • Meanwhile, in a medium saucepan of salted boiling water, cook the pasta until al dente. Drain and rinse under cold water to cool. Drain well until dry.
  • In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and lemon juice, RR&Co Heirloom Garlic Oxymel, shallot, green onion tops, tarragon, and salt and pepper. Add the pasta, corn, and zucchini and mix well. Transfer to a serving bowl and garnish with tarragon or parsley sprinkles.
  • *We make it with gluten free pasta and Veganaise and it’s delicious.