Description
Summer pasta salad with corn, zucchini, and basil vinaigrette combines tender pasta with fresh summer corn, zucchini, tomatoes, and feta in a bright herb dressing.
Ingredients
12 oz short pasta (fusilli, rotini, or penne)
2 cups fresh corn kernels (2–3 ears)
1 medium zucchini, diced
1 pint cherry tomatoes, halved
1/4 cup red onion, finely diced
4 oz feta cheese, crumbled
1/4 cup fresh basil leaves, chopped
1/3 cup extra-virgin olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1 garlic clove, minced
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Drain the pasta and rinse it under cold water until fully cooled.
3. Blanch the corn kernels in boiling water for 1 minute, then drain and cool under cold water.
4. Whisk together the olive oil, white wine vinegar, lemon juice, garlic, Dijon mustard, salt, and black pepper.
5. Add the cooled pasta, corn, zucchini, tomatoes, red onion, feta, and basil to a large bowl.
6. Pour the dressing over the salad and toss gently until everything is evenly coated.
7. Chill for 20 minutes before serving.
Notes
Use fresh summer corn for the best flavor.
Grill the zucchini first if you want a smoky flavor.
Store in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 17mg