themediterraneandish.com
Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette
Easy pasta salad recipe with fresh summer veggies and a bright and herby Basil Vinaigrette. Great for making ahead of parties and picnics! Serve cold or at room temperature.
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Instructions
- 01
Get ready. Bring a large pot of water to a boil, then season with a big pinch of salt. Set a bowl of ice water nearby (for blanching the basil).
- 02
Cook the pasta. Boil the pasta to al dente according to the package instructions, then drain.
- 03
Meanwhile, make the basil vinaigrette. Into the pasta water, add the basil leaves until just wilted, about 10 seconds, then immediately transfer to the ice water. Wring dry, then add to a blender or food processor along with the shallot, garlic, lime, white wine vinegar, olive oil, red pepper flakes, and a pinch of salt. Blend until smooth.
- 04
While the pasta is cooking, cook the zucchini. Heat a cast iron skillet over medium-high. Coat in a thin layer of olive oil (about 2 tablespoons). When the oil shimmers, arrange the zucchini in one single layer and season with a big pinch of salt. Cook until golden brown and even charred some on one side, then flip and cook until golden on the second side.
- 05
Lightly char the corn. Push the zucchini to one side of the pan and add the corn kernels, another pinch of salt, and the chili flakes. Toss the corn until just charred, then remove the pan from the heat.
- 06
Toss. Add the basil vinaigrette to a large mixing bowl, along with the drained pasta, zucchini, corn kernels, and fresh cherry tomatoes. Toss to coat. Taste and adjust the seasoning, adding more salt or chili flakes to your liking.
- 07
Cool and serve. Cover and set in the fridge to cool for at least 30 minutes. When you’re ready to serve, transfer the pasta salad to a serving bowl or platter and finish with the shaved Parmesan cheese.
Nutrition
per serving · 1 serving
- Calories
- 321.8
- Protein
- 14.8g
- Carbs
- 56.2g
- Fat
- 5g
- Fiber
- 4.3g
- Sugar
- 6.9g
- Sat. fat
- 2.4g
- Sodium
- 227.6mg
- Cholesterol
- 8.5mg
Variations & swaps
Summer Pasta Salad Ingredients and Substitutions
- You can tweak this pasta salad recipe according to what you have on hand (ideas below), but this is what I used:
- Short pasta, like shells, rigatoni or bowtie, work best for cold pasta salads, as the dressing better clings to these shapes.
- Summer veggies: You can swap in what you have on hand, but I love the sweet and bright combination of corn, zucchini, and cherry tomatoes.
- Seasonings: Chili flakes add depth with a subtle spicy note. Salt enhances the flavor.
- Homemade Basil Vinaigrette: You can use any lemony, herby salad dressing you have on hand, but I love the bold, bright, and fragrant flavor this one brings to the table. To make it, you’ll need fresh basil, shallot, garlic, lime (or lemon), white wine vinegar, olive oil, red pepper flakes, and salt.
- Shaved parmesan, adds a savory umami quality, but any cheese that holds its shape would work here, from shaved pecorino to feta.
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