• 4 ears fresh corn, husked
  • 3 Tbsp olive oil
  • 1 head broccoli, cut into florets
  • 1 (16-oz) box tricolor rotini or rotelle pasta
  • 1 Tbsp minced garlic
  • 1⁄4 cup pitted black olives, halved
  • 1⁄4 cup minced fresh parsley
  • 1⁄2 tsp salt
  • 1⁄3 cup bottled white-wine vinaigrette or more to taste
  • Parmesan shavings for garnish


1. Preheat grill to medium.

2. Rub corn with 1 Tbsp oil. Toss broccoli in 2 Tbsp oil. Grill corn, covered, turning frequently, for 10 minutes or until it starts to brown. Grill broccoli, covered, for 8 minutes or until it starts to soften. When corn is cool, cut kernels from cob.

3. Cook pasta in a large pot of boiling salted water. Drain.

4. In a large mixing bowl, toss grilled vegetables with pasta, garlic, olives, parsley, salt, and vinaigrette.

5. Transfer to a large serving bowl. Top with Parmesan shavings.

Cook’s note:

  • You can make this salad up to 3 hours in advance.