This simple pasta salad showcases red pesto instead of green—which might otherwise turn off picky eaters. Filled with in-season, local vegetables this salad can be made into a main meal or served as a side dish with lots of leftovers to pack with lunches the next day.
- Preheat BBQ to medium-high heat.
- Bring a large pot of salted water to a boil. Add pasta, cook 9 minutes until al dente, or according to package directions. Drain and rinse under cold water to cool.
- While pasta is cooking, grill chicken and corn. Wrap corn cobs in aluminum foil. Season chicken with salt and pepper. Grill, turning once, for 7-10 minutes per side, or until chicken reaches an internal temperature of 165°F. Place corn on grill while chicken is cooking and rotate at the same time as the chicken. Remove chicken and corn from grill and set aside on a plate.
- Toss cooled pasta in a large bowl with sundried tomato pesto. Slice kernels off cobs of corn. Slice chicken. Toss chicken, corn and sliced basil into pasta.