The pasta salad of the season! Breezy summer pasta salad with fresh tomatoes, zucchini, lightly charred sweet corn, salty parmesan cheese, and a zippy pesto-inspired Basil Vinaigrette.
Since moving to the U.S. I’ve loved many a summer pasta salads. What could be better than an easy-to-make meal featuring summer produce at its best? This flavor-packed pasta salad recipe has charred summer sweet corn, refreshing sliced zucchini, and pops of color and acidity from grape tomatoes.
An herby vinaigrette gives the salad a Basil Pesto vibe, but with a lighter and brighter edge so the veggies’ natural flavors shine. The result is a simple pasta salad that tastes like summer in a bowl. It’s easy to make, travels well, and tastes even better the next day!
Table of Contents
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.
Ingredient Spotlight
Feel free to use whatever dried chili flakes you have lying around for this simple recipe. If you’d like to experiment with different varieties, though, this is a great opportunity!
The sweet summer produce responds very well to the more complex heat of Mediterranean dried chili peppers. I went for Urfa biber, which has a slight smokiness and tannic quality that adds a lovely nuance to the recipe. Aleppo pepper, with its lemony note, would be another great option.
- READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer
- TRY IT: Order Urfa Biber from our shop.
- BEST SUBSTITUTE: Aleppo pepper, standard chili flakes, or freshly ground black pepper.
How to Make a Summer Pasta Salad
To make a basil pasta salad that’s layered with flavor and texture, I use fresh and lightly charred summer produce and a bright herby dressing. Here are the steps:
Get Prepped
- Make the homemade basil vinaigrette. But in short: Blanch 2 packed cups of basil leaves (you can do this in the boiling pasta water), then squeeze dry and add to a blender. Add 1 chopped shallot, 1 peeled garlic clove, 2 tablespoons white wine vinegar, 1/2 cup extra-virgin olive oil, and 1/2 teaspoon red pepper flakes. Juice in 1 lime, then blend until well combined and smooth. Season to taste with salt.
- Prep your veggies. Thinly slice 1 zucchini into rounds. Slice the kernels off 1 large ear of corn. I like to do this on a towel to keep the kernels from going rogue. Halve 1 cup of cherry tomatoes.
Cook the Pasta and Veggies
- Cook the pasta. Bring a large pot of water to a boil, then season with a big pinch of salt. Boil the 1/2 pound of small pasta shells to al dente according to the package instructions. Drain.
- 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 a 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.
- Saute the corn. Push the zucchini to one side of the pan and add the corn kernels, another pinch of salt, and 1/2 to 1 teaspoon chili flakes. Toss the corn until just charred, then remove the pan from the heat.
Mix and Chill
- 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.
- 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 1/2 cup shaved Parmesan cheese.
Ways to Mix it Up
I believe you can measure a great pasta salad recipe by all the ways you can remix it. Here are some ways to make this summer pasta salad recipe its own, but remember this is just the beginning! Please let me know all your creations in the comments.
- Dressings: Try experimenting with one of the salad dressing recipes from this list of 10 Healthy Salad Dressings in place of the basil vinaigrette, but if you’re a big lemon-garlic lover I recommend the Ladolemono.
- Swap the cheese: Mozzarella, pecorino, feta, or a combination would work well here.
- Add pesto: If you love the richness of Basil Pesto, thin it with a squeeze of lemon or lime and toss it in instead of the vinaigrette.
- You can’t go wrong with the veggies! Swap or add quick-cooking summer veggies, like bell peppers and snap peas.
- Add more layers with fresh cucumber, radishes, and briny things like olives and capers.
What to Serve with Summer Pasta Salad
There are so many ways you can go with a basil pasta salad. Some ideas:
- Add protein and eat all week for lunch. Toss with rotisserie chicken, sauteed shrimp, or a (drained) can of chickpeas.
- Wrap it up for the park along with more picnic fare, like Watermelon Salad and Chicken Drumsticks.
- Serve outdoors for a BBQ with simple proteins, like Grilled Salmon or Greek Chicken.
How to Store Summer Pasta Salad
Basil pasta salad will keep well covered in your refrigerator for up to 4 days. Refresh with a squeeze of lemon and/or a pinch of salt to taste, and serve cold or at room temperature.
More Pasta Salad Recipes
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Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette
Ingredients
For the Pasta Salad
- 1/2 pound short pasta (like shells, rigatoni or bowtie)
- Kosher salt
- 1 zucchini, thinly sliced
- 1 cup fresh corn kernels (from 1 large ear of corn)
- 1/2 to 1 teaspoon Urfa Biber or chili flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup shaved parmesan, plus more to your liking
For the Basil Vinaigrette
- 2 cups packed fresh basil leaves
- 1 medium shallot, roughly chopped
- 1 large garlic clove
- 1 lime, juiced
- 2 tablespoons white wine vinegar
- Extra-virgin olive oil (about 1/2 cup)
- 1/2 teaspoon red pepper flakes
- Kosher salt
Instructions
- 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).
- Cook the pasta. Boil the pasta to al dente according to the package instructions, then drain.
- 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.
- 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.
- 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.
- 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.
- 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.
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Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Urfa biber used in this recipe.
- Storage: Cover and store in your refrigerator for up to 4 days, refreshing with a squeeze of lemon and/or a pinch of salt to taste. Serve cold or at room temperature.
Nutrition
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