This roasted corn and hot pepper salad brings a mix of cool and heat to your table! Regardless of how hot you prefer, it'll always be a fan favorite at any summer gathering!
Cook the pasta according to package directions. Drain.
Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
Brush the cobs with Colavita EVOO and place them on the grill. Cover and cook, for 15-20 minutes turning the corn every 5 minutes.
You'll know the corn is done when the kernels are tender and easily pierced with a fork. The should also be nicely browned and charred in spots. Allow to cool completely. Once cooled, you can shave the kernels from the cob with a sharp knife.
Meanwhile, prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, chop the prosciutto. Crumble the cheese.
Add black beans if desired.
In a large bowl combine the cooked pasta, corn, avocado, onions, cilantro, jalapeno, prosciutto, beans and cheese.
Toss together.
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
Toss with the salad and enjoy!
Servings 4