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Grilled Corn and Crab Pasta Salad

This grilled corn and crab pasta salad recipe is summer in a dish! Crisp, refreshing and perfect for the warm summer weather. Delish!
5 from 8 votes
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  • 3 ears corn on the cob, shucked
  • 1 pound pasta, cooked
  • 1 pound lump crab meat
  • 1 red pepper, thinly sliced or chopped
  • 4 green onions, thinly sliced
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh chives
  • kosher salt and pepper
  • pinch of crushed red pepper flakes


  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar (I like prosecco or champagne)
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh chives
  • kosher salt and pepper
  • cup extra virgin olive oil


  • Bring a pot of salted water to a boil and cook your pasta according to the directions. You can always do this ahead of time!
  • Preheat your grill to the highest setting. I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you’d like, you can brush or spray it with olive oil.
  • Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner. Once the corn is finished, slice the kernels off the cob.
  • In a large bowl, combine the pasta, lump crab meat, corn, red pepper, green onions and herbs. Drizzle with the vinaigrette and toss well. Taste and season with a few pinches of salt and pepper if needed. Stir in a pinch of red pepper flakes. Serve!
  • You can make this ahead of time (even the night before) and leftovers are great too! Store it in the fridge.


  • Whisk together the lemon juice, vinegar, honey, garlic and chives with a big pinch of salt and pepper. Whisk in the olive oil until the mixture is emulsified. Any extras stay great in the fridge for 3 to 4 days.

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