Recipe Details

Filled with tender, colorful vegetables and coated in a zippy dressing, this isn't your typical pasta salad.

For the Dressing

  1. Whisk all ingredients together until well mixed. Set aside.

For the Pasta Salad

  1. Preheat grill to high. Grill corn and peppers until well charred. Remove from grill. Place peppers in a container and cover. Remove kernals from corn cob. Peel peppers, remove seeds and dice.
  2. In a large bowl toss together charred corn, roasted peppers, cooked pasta, broccoli, tomatoes, red onion, and scallion. Drizzle with all of the dressing and toss until ingredients are evenly coated. Serve cold.

CHEF’s TIP!

This salad holds well for grab-and-go sales