Grilling Recipes

Grilled Tomato and Corn Pasta Salad – Everyday Food with Sarah Carey

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 from our July/ August issue. Dolloped with ricotta and a bit of fresh basil, this vegetarian dinner is one that even the biggest meat-eaters will adore.

Sarah’s Tip of the Day: Want to switch up your flavors? Swap in different herbs or cheese to reinvent the dish.

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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

In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.

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.

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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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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30 thoughts on “Grilled Tomato and Corn Pasta Salad – Everyday Food with Sarah Carey

  • Really, you can't grill outside, what's up with that? Nothing like being outside

  • Californian approval. This is life everyday
    Take the inner parts out(of the tomato) and down the drain. Citrus, citrus, citrus. Add avocado. Thank you, Sarah Carey

  • I would have put a beautiful olive oil lemon dressing on it and have a beautiful vegan meal the ricotta ruined it

  • Wow this is my kind of salad.. I'm defiinetly going to make it this summer 🙂

  • This looks so delicious. I am totally doing this but will swap out the pasta for more veggies like, grilled red onion slices, diced cucumbers or zucchini. And some grated parmesan or crumbled goat or blue cheese!

  • I made this one today but I changed the ricotta for feta chesse and it turned out DELICIOUS. Thank you for the recipe!!

  • yaay! now i wont have to get my ricotta cheese expired! i gotta recipe :))))

  • Unmessifying. Vegetably. If you ever stop doing this, you should apply for a job at Merriam Webster. Ha ha ha. Love ya.

  • it's crazy that your videos get so few views. I watch them at least 3 times each. Everything is so perfect, the colors so vibrant, the way you do it looks so easy. I love the show and your personality very much. Can't wait for more.

  • Thank you so much Sarah! Your recipes have been such a big hit at all my summer picnics! My family especially loved the goat cheese/arugula pasta salad!!! 🙂

  • We eat it at work. We put it out on a table in the kitchen, and anyone who wants it can help themselves. xs (i mean, sometimes i bring stuff home, but i like to share) xs

  • What happens to the food after you make a video? Do you bring it home or do people who work there eat it?

  • yummm, great recipe and can't wait to try…thanks for sharing!

  • go to the blog at Everydayfood (dot) com and there is the correct link. or emailsarah(at) marthastewart (dot) com and we can send you the link. XS

  • Hi Sarah, can you give us a link to the magazine on the web site, I have the link for the digital magazine from the website, but everytime I enter the everyday food website for the digital magazine, it shows me the May edition 🙁


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