A fresh, summer pasta salad with grilled corn. If you’re going to make a salad today, it should probably be this one. It’s the perfect filling and delicious salad that is great for prepping ahead too. Grab your favourite pasta, fresh cherry tomatoes and red onion, grilled sweet corn, spiced chickpeas and a delicious dressing… toss it all together, and done. It’s summery, healthy, and so darn good!
The process for this summer pasta salad is super simple. First, get that water boiling and the oven preheated (if using an air fryer no need to preheat). The chickpeas take the longest so get them cooking first. To get them nice and crispy they should be as dry as possible. It’s also best if you can remove their skins. This sounds like an annoying task but it’s actually pretty simple. Drain and empty them onto a large plate lined with paper towel and, using a second paper towel, rub them together to release the shells. Coat with olive oil and a good amount of spices and roast in the air fryer or oven for about 12 minutes.
Add the pasta into the boiling water and cook until al dente. Spray some olive oil on the outside of the corn and fry it in a pan until golden all around.
All that’s left is to stir the dressing together and you’re done!
This is also a great recipe for back-to-school lunches or work lunches. The pasta holds up really well in the fridge and would be great to make on a Sunday for the week ahead. Just store the chickpeas separately, out of the fridge so they don’t go soggy.
What I love most about this pasta salad is that it uses some of summer’s best ingredients. So if you have heaps of fresh corn, cherry tomatoes, or parsley lying around, this recipe is for you.
Also… if you have any other herbs on hand besides parsley, like basil or oregano, throw them in too, they would be awesome in this. Use whatever you have on hand or what you love!
More of my favourite fresh summer salads:
- 10-minute creamy sesame noodle salad
- Peanut chicken noodle salad
- Sweet chilli beef noodle salad
- Healthy vegan green goddess salad
- Roast Tomato and Pearl Couscous Salad
Lastly, if you like this Summer Vegan Pasta Salad with Grilled Corn be sure to leave a comment! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
SUMMER PASTA SALAD WITH GRILLED CORN
Course: LunchDifficulty: Easy4
servings15
minutesA fresh, delicious pasta salad that is a bit more exciting but still easy.
Ingredients
1 can of chickpeas, drained
1 tbsp olive oil
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
500g shortcut pasta
1 corn cob
1 punnet cherry tomatoes, diced
1/2 red onion, finely diced
fresh parsley
- Dressing
4 tbsp mayo
2 tbsp maple syrup
juice of 1 lemon
Directions
- Toss the chickpeas with olive oil, paprika, garlic powder, onion powder and a pinch of salt and pepper. Cook in the air fryer for about 12 minutes at 200 degrees C, shaking halfway. Alternatively, roast in the oven.
- Cook pasta until al dente. Meanwhile, spray the corn lightly with olive and cook on a pan on medium heat until lightly browned on all sides.
- Combine the ingredients to make the dressing and add a pinch of salt and pepper.
- To assemble, in a large bowl combine the cooked and cooled pasta with the red onion, tomatoes, corn, chickpeas, mayo dressing and some fresh parsley.
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