Go Back

Vibrant Sweet Corn & Zucchini Pasta Salad

A refreshing and colorful pasta salad featuring sweet corn, zucchini, and a zesty lemon vinaigrette, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (preferably rotini or farfalle)
  • 1 cup sweet corn (fresh, frozen, or canned)
  • 2 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup Parmesan cheese, shredded (optional)
Dressing
  • 1/4 cup olive oil
  • 1 Juice of 1 lemon
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside to cool.
Sautéing the Zucchini
  1. While the pasta cooks, heat a drizzle of olive oil in a skillet over medium heat. Add the diced zucchini and a pinch of salt. Sauté for about 3-4 minutes until it’s slightly tender but still crisp.
Preparing the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, sweet corn, sautéed zucchini, cherry tomatoes, red onion, and fresh basil. Pour the dressing over the top and toss gently to coat.
Adding Cheese and Serving
  1. If using cheese, sprinkle the shredded Parmesan over the salad and give it a final toss.
  2. Chill the salad in the refrigerator for about 15 minutes before serving for the best flavor.

Notes

Use fresh ingredients for optimal flavor. Customize veggies as desired. Allow the salad to chill before serving to enhance the flavors.