Tomato Zucchini Corn Pasta Salad
This zucchini and corn salad works beautifully for warm days when you want something refreshing yet hearty enough to count as a full meal.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Sharp Knife
- Cutting board
- Small bowl or jar
- Whisk or fork
- Measuring cups and spoons
- Tongs or Large Spoon
Ingredients
For the Pasta Salad
- 12 oz 340g pasta (rotini, fusilli, or bowtie)
- 1 ½ cups sweet corn fresh, canned, or frozen
- 1 ½ cups cherry tomatoes halved
- 2 medium zucchini sliced into half-moons
- ¼ cup red onion finely sliced
- ¼ cup fresh basil chopped
- ¼ cup grated parmesan cheese optional
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente (tender but still slightly firm).
- Stir occasionally to prevent sticking.
- Drain the pasta using a colander and rinse briefly under cool water to stop the cooking process.
- Let it drain completely and set aside to cool.
- Pro tip: Don’t overcook the pasta—it should hold its shape so it doesn’t turn mushy when mixed with the dressing.
Prepare the Vegetables
- Slice the zucchini into thin half-moons.
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- If using fresh corn, cut the kernels off the cob. If using frozen, make sure it’s fully thawed and drained.
- Pro tip: Slice the zucchini thinly for the best texture—it blends better with the pasta and absorbs more flavor.
Make the Dressing
- In a small bowl or jar, add olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper.
- Whisk everything together until well combined, or seal the jar and shake until smooth.
- Pro tip: Shake or whisk thoroughly so the oil and lemon juice fully combine—this keeps the dressing from separating later.
Combine Everything
- Add the cooled pasta to a large mixing bowl.
- Add the corn, cherry tomatoes, zucchini, and red onion.
- Pour the dressing over the mixture.
- Toss gently using tongs or a large spoon until everything is evenly coated.
Add Finishing Touches
- Sprinkle in the chopped fresh basil and grated parmesan cheese (if using).
- Toss lightly again to distribute evenly.
Chill and Serve
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors come together.
- Give it a quick toss before serving.
- Pro tip: Letting the salad chill makes a big difference—the pasta absorbs the dressing, and the flavors become more balanced and rich.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280–320 kcal
- Carbohydrates: 35–40g
- Protein: 6–8g
- Fat: 12–15g
- Fiber: 3–5g
- Sugar: 4–6g
- Sodium: 250–350mg