Servings
Font
Back
0 from 45 votes

Grilled Corn and Crab Pasta Salad

This grilled corn and crab pasta salad recipe is summer in a dish! Crisp, refreshing and perfect for the warm summer weather. Delish!

Total Time
45 mins
Servings: 8 people
Course: Side Dish
Cuisine: American

Ingredients

  • 3 ears corn on the cob, shucked
  • 1 pound pasta, cooked
  • 1 pound lump crab meat
  • 1 red pepper, thinly sliced or chopped
  • 4 green onions, thinly sliced
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh chives
  • kosher salt and pepper
  • pinch of Crushed Red Pepper Flakes
vinaigrette
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar (I like prosecco or champagne)
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh chives
  • kosher salt and pepper
  • ⅓ cup extra virgin olive oil

Instructions

    Cup of Yum
  1. Bring a pot of salted water to a boil and cook your pasta according to the directions. You can always do this ahead of time!
  2. Preheat your grill to the highest setting. I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you’d like, you can brush or spray it with olive oil.
  3. Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner. Once the corn is finished, slice the kernels off the cob.
  4. In a large bowl, combine the pasta, lump crab meat, corn, red pepper, green onions and herbs. Drizzle with the vinaigrette and toss well. Taste and season with a few pinches of salt and pepper if needed. Stir in a pinch of red pepper flakes. Serve!
  5. You can make this ahead of time (even the night before) and leftovers are great too! Store it in the fridge.
vinaigrette
    Cup of Yum
  1. Whisk together the lemon juice, vinegar, honey, garlic and chives with a big pinch of salt and pepper. Whisk in the olive oil until the mixture is emulsified. Any extras stay great in the fridge for 3 to 4 days.