Grilled Corn and Roasted Tomato Pesto Pasta

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Grilled Corn and Roasted Tomato Pesto Pasta

a photo of a bowl full of pesto pasta topped with grilled corn, mozzarella balls and roasted tomatoes.

It’s one of my favorite quick dinner ideas for summer – grilled corn and roasted tomato pesto pasta is so fresh and ready in just 15 minutes! This is the perfect light summer meal, but if you would rather use it as a side dish, make our honey lemon basil grilled chicken breasts to go with it!

When you find something that the whole family will eat, you make it in every form possible! By some miracle, all my kids will eat pesto. PESTO! Of all the things! I’m not complaining because pesto is life!

We have pesto pizza, pesto paninis, pesto veggies, pesto chicken pasta, and even pesto tarts! See…all forms possible and every one is so delish!

This recipe is so tasty with a little smokiness from the roasted tomatoes and grilled corn. I love the addition of the bocconcini for the creaminess and added protein. It’s also healthy and so satisfying!

What Ingredients Go in Roasted Tomato Pesto Pasta?

This ingredients list is simple and so yum! You’ll need the ingredients for homemade pesto sauce and then just a few other items to get this recipe on the table. Here is your list:

  • Penne
  • Pine Nuts
  • Garlic
  • Basil
  • Olive Oil
  • Tomatoes – We like the little vine ripe tomatoes but cherry tomatoes or grape tomatoes work great too.
  • Grilled Corn – Definitely grill your own corn on the cob if you have the time, but if not, grab a back of roasted corn from the freezer section at the grocery store.
  • Parmesan (fresh)
  • Sea Salt
  • Pepper
  • Bocconcini: Also called fresh mozzarella balls or pearls.

So much fresh summer flavor! I love it! The measurements for each can be found in the recipe card at the end of this post.

How to Make Roasted Tomato Pesto Pasta

I said this recipe was going to be added to your list of quick dinner ideas, right? Here are the steps to have a healthy meal on the table in 15 minutes:

  1. Get the water boiling and the pasta cooking. Follow the package directions and cook to al dente.
  2. Toast the pine nuts
  3. Roast the tomatoes.
  4. Make homemade pesto while the pasta is cooking and tomatoes are roasting.
  5. Boil and then char the corn (If you have the time, follow our grilled corn recipe). Cut the corn from the cobs.
  6. Drain the pasta and add pesto and stir to combine.
  7. Add grilled corn, roasted tomatoes and bocconcini and fold everything together. Salt and pepper to taste.
  8. Sprinkle from some fresh parm and serve!

That’s it! 15 minutes! All the detailed instructions can be found in the recipe card down below.

What to Eat with Pesto Pasta?

I love a good crusty bread with this dish like our no knead artisan bread.

What Pasta is Best for Pesto?

I love this ridged penne pasta because the pesto clings all over it. You could do bowtie or rigatoni. It’s really great with any pasta you have on hand.

How Long Does Pesto Pasta Last?

If you store this pasta in an airtight container, it will last for up to 5 days in the refrigerator.

And now we come to one of my favorite parts of this pasta dish, it makes GREAT leftovers! Eat it warm for dinner and then cold the next day for a quick healthy lunch!

If you need a fabulous addition to your arsenal of quick dinner ideas, then you must try this grilled corn and roasted tomatoes pesto pasta! It’s a perfect weeknight family meal!

More Quick Dinner Ideas:


Grilled Corn and Roasted Tomato Pesto Pasta

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It’s one of my favorite quick dinner ideas for summer – grilled corn and roasted tomato pesto pasta is so fresh and ready in just 15 minutes!
Course 50 of our Best Easy Pasta Recipes, Over 500 Family Dinner Recipes Ideas
Keyword basil, dinner, parmesan, pasta, pesto, pine nuts, quick
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 277kcal
Author Sweet Basil


  • 8 Oz Penne Pasta cooked
  • 2 Tablespoons Pine Nuts
  • 2 Cloves Garlic minced
  • 1 Cup Sweet Basil packed
  • 1/4 Cup Olive Oil
  • 1/4 Cup Parmesan Cheese fresh, grated
  • Sea Salt and Fresh Black Pepper
  • 2 Ears Corn on the Cob roasted
  • Vine Ripe Tomatoes
  • 7 Oz Bocconcini


  • Heat a large pot of water over high heat, adding a few pinches of salt to season the pasta as it cooks. (If you’re unsure how much taste the water. It should taste slightly salty) Once the water begins to boil add the pasta. Turn the heat down to medium high and continue to cook until al dente (cooked through, not soggy, but a slight bite to it.)
    8 Oz Penne Pasta
  • Meanwhile, heat a small skillet to medium heat and add the pine nuts.
    2 Tablespoons Pine Nuts
  • Cook until toasted and golden on all side, giving the pan a little toss every now and again to help the nuts to toast evenly. You should be able to start smelling the nutty aroma.
  • Remove from the heat and allow to cool slightly.
  • Add the pine nuts, garlic, and fresh basil to a blender or food processor.
    2 Cloves Garlic, 1 Cup Sweet Basil
  • Process until as smooth as possible.
  • While the blender/processor is running drizzle in the olive oil, run the processor another 10-20 seconds and place in a bowl.
    1/4 Cup Olive Oil
  • Stir in the parmesan cheese, salt and pepper. Set aside.
    1/4 Cup Parmesan Cheese, Sea Salt and Fresh Black Pepper
  • Boil 2 ears of corn and then char over a gas burner or cook on the grill following our best corn recipe.
    2 Ears Corn on the Cob
  • Preheat oven to 450 and place 1 vine of vine tomatoes on a parchment lined baking sheet and drizzle them with a little olive oil, salt and pepper. Roast for 15 minutes.
    Vine Ripe Tomatoes, Sea Salt and Fresh Black Pepper
  • Once the pasta is done, drain and place in a large bowl.
  • Mix the pesto and pasta, cut the kernels off of the corn and pluck the tomatoes off of the vine. Chop the bocconcini and toss everything together with salt and pepper to taste.
    7 Oz Bocconcini, Sea Salt and Fresh Black Pepper
  • Top with a sprinkle of fresh parmesan. Serve immediately.
    1/4 Cup Parmesan Cheese


Cover left overs and store in the refrigerator for up to 5 days.


Serving: 1Cup | Calories: 277kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 73mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg


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READ: Grilled Corn and Roasted Tomato Pesto Pasta


View posts by Spice-Rack-Maker
Dave the spice rack maker. Lived and worked in central MN for 50 years, Enjoy the lakes and woods surrounding the spice rack makers wood shop.
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