I love zucchini and corn together! I find they pair so beautifully when put into a dish together. And the case is true for this zucchini and corn pasta salad. It really is the perfect combination in this easy pasta dish.
And not only is there the tasty zucchini and corn in this summer pasta, but it is packed with flavor from the fresh basil, toasted pine nuts, feta cheese, and lemon dressing.
You can have this pasta done in under 30 minutes and it can enjoyed warm or cold! Which makes it easy for meal prep. This pasta salad makes for the perfect side dish or lunch (Or even great for a picnic).
Helpful tips for making this zucchini and corn pasta salad
Before you start dicing up zucchini and shucking the corn, here are some tips and tricks!
- You can minimize the amount of pots and pans by starting off by toasting your pine nuts in a skillet. Remove the pine nuts when golden brown, then add the oil for the zucchini and corn.
- To speed up the process of cooking the pasta, boil the water in a water kettle first. Then add the boiling water to the pot and turn onto high heat. Add salt and pasta. Cook according to the pasta package instructions.
- I love cavatappi pasta in this dish, but feel free to switch it up! Use what you have in the pantry and turn it into this delicious pasta salad.
- If you are looking for a substitution for the feta cheese, goat cheese would be a great replacement!
- When making the dressing, you can use a milk frother to mix the ingredients together! I love doing this because the dressing does not separate. But no worries if you do not have a milk frother, go ahead and just whisk the dressing together.
If you give this tasty summer zucchini and corn pasta salad a try, be sure to let me know your thoughts in the comments below! And tag me on Instagram so I can see your creations!
From my kitchen to yours, happy cooking!
Zucchini and Corn Pasta Salad
Ingredients
- 1 ear of corn corn removed from cob (about 1/2 C. Corn)
- 2 zucchinis diced into bite size pieces
- 1 Tbsp. avocado oil
- 8-10 oz. Cavatappi Pasta
- Handful of Fresh basil roughly chopped
- 1/4 C. Feta
- 1/4 C. Toasted pine nuts
- 2 garlic cloves minced
Dressing
- 3 Tbsp. Olive oil
- 1/2 Lemon juiced
- 1/2 Tbsp. Dijon mustard
- Salt and pepper to taste
Instructions
- To make the dressing, whisk all the ingredients together. Set aside.
- Cook pasta according to packaging.
- Heat oil in a large skillet. Once hot, add the zucchini and corn. Season with a little salt and pepper to taste. Sauté for about 5-6 minutes. The zucchini should be tender. Stir in the garlic and sauté for 2 more minutes. Remove from heat.
- In a large bowl, combine the cooked pasta, zucchini and corn, pine nuts, feta cheese and basil leaves. Pour over dressing and toss together. You can add all the dressing at once, or you start with half, taste, and more as desired. Enjoy immediately or store in the fridge until ready to serve.
