This post is sponsored by Barilla Canada.

Salads are a convenient and wonderful way to add more plants to your lifestyle. Pairing it with Barilla’s high-quality pasta brings more versatility and flavour to your dish. This Summer Ditali Pasta Salad with Grilled Corn and Sun-dried Tomatoes, takes full advantage of seasonal ingredients and is a step forward towards being more environmentally conscious too.

Serves 3–4

Prep Time: 6 mins

Cook Time: 15 mins

Ingredients:

6 oz Barilla Ditali Pasta

½ cup sun dried tomatoes, sliced

2 fresh sweet corn, cut off the cob

1 cup feta, crumbled

2 cups baby spinach

1 cup zucchini, diced

½ cup fresh parsley

2 tbsp olive oil

½ tsp salt

Dressing:

¼ cup olive oil

 ¼ cup red wine vinegar

2 garlic cloves, minced

2 tsp black pepper

1 tsp salt

Instructions:

1. Cook Ditali pasta according to package directions; drain and set aside and allow to cool.

2. Heat olive oil in a skillet or pan at medium to high heat; add the corn and salt. Cook until slightly charred, roughly 4-5 minutes.

3. Place salad dressing ingredients into a jar and shake or whisk until mixed.

4. Plate the salad starting with the baby spinach, top with cooked Ditali pasta, corn, sun-dried tomatoes, feta cheese and parsley.

5. Finish with a drizzle of salad dressing.