This recipe deserves a gold star! We've taken some of the summer's brightest flavors -- juicy tomatoes and sweet corn -- and grilled them before tossing them together to make this pasta salad. Dolloped with ricotta and a bit of fresh basil, this vegetarian dinner is one that even the biggest meat-eaters will adore.
Grilled Tomato and Corn Pasta
Related: Easy, Everyday Meatless Recipes
Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil
1. In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.2. Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
3. Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.
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