Summer Tomato, Pesto & Grilled Corn Pasta


  • 8 oz. pasta, GF if needed
  • 1/2 cup pesto, plus more if needed
  • 4 tomatoes, chopped
  • 2-4 garlic cloves, minced
  • 2 ears corn, grilled and removed from cob
  • 1-2 tbsp. extra virgin olive oil, if needed
  • 1/2 cup fresh basil, loosely packed, sliced into ribbons
  • sea salt and cracked black pepper, to taste
  • pinch of crushed red pepper flakes (optional, but recommended)


  1. Cook pasta according to package.

  2. Once pasta is cool, toss pasta with extra virgin olive oil and mix until thoroughly coated. This helps keep the pasta from drying out!

  3. Add all remaining ingredients and mix until well incorporated. Taste and adjust. Serve immediately or store in the refrigerator for up to 4 days!