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A close up of summer pasta salad in a serving bowl with wooden serving utensils. Next to this is a bowl of urfa biber, a plate of parmesan cheese and a cloth napkin.
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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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Sides/Salad
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 4
Author: Suzy Karadsheh

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.

Video

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

Calories: 321.8kcal | Carbohydrates: 56.2g | Protein: 14.8g | Fat: 5g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.2g | Trans Fat: 0.003g | Cholesterol: 8.5mg | Sodium: 227.6mg | Potassium: 534mg | Fiber: 4.3g | Sugar: 6.9g | Vitamin A: 1235.5IU | Vitamin C: 27.5mg | Calcium: 205.1mg | Iron: 2.1mg

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