Charred Corn and Zucchini Pasta Salad

Complete your summer meal with this unique charred corn and zucchini pasta salad. Tossed with a creamy basil lime dressing and paired with hearty chickpeas, mozzarella pearls, tender zucchini, and sweet corn, this pasta salad is none like you had before!

Ingredients

• Greek yogurt: Forms the base of the creamy basil lime dressing, adding tanginess and creaminess. If you dislike yogurt, you can use mayonnaise instead.
• Basil: Adds fresh, aromatic flavor to both the dressing and the salad, enhancing the overall taste.
• Tahini: Adds a nutty, rich flavor to the dressing and helps to thicken it.
• Short-cut pasta: Provides the base of the salad, adding texture and substance. You can use any short pasta like elbow macaroni, fusilli, or farfalle.
• Zucchini: Adds a fresh, slightly sweet flavor and a tender crisp texture when caramelized.
• Corn: Adds sweetness and a slightly charred flavor, enhancing the summer feel of the salad.
• Chickpeas: Adds protein, fiber, and a nutty flavor, making the salad more filling.
• Mozzarella pearls: Adds a creamy, mild cheese flavor and a soft texture that contrasts with the other ingredients. You can substitute mozzarella pearls with feta or goat cheese for a stronger cheese flavor.

Substitutions and variations

• Spicy: Add chopped jalapenos or fresnos for a spicy kick.
• Gluten-free: Use your favorite gluten-free short-cut pasta.
• Vegan: Substitute the yogurt with vegan yogurt and omit the mozzarella pearls.
• Vegetables: You can add more vegetables such as roasted peppers, cherry tomatoes, or red onions.

Step-by-step instructions

Step 1: Make the dressing

I'm one of those people who dislikes mayonnaise. It's fine in small amounts but if something is covered in mayo, I'll turn it away. The same goes for pasta salads. So in a way, you can almost say that this charred corn and zucchini pasta salad is healthy, which is always a good thing, right?

Since we're avoiding mayonnaise but still need a creamy element for the dressing, we're going to use plain Greek yogurt. I love the tang that yogurt gives while still providing that richness.

To make the creamy basil lime dressing, blend the yogurt with fresh basil, garlic, olive oil, tahini, and lime juice until smooth. Season the dressing with salt and pepper and set it aside while you prepare the remaining ingredients.

Step 2: Prepare toppings

Next, cook a short-cut pasta such as macaroni, small shells, or rotini until tender. Drain the pasta and shock it in cold water to stop it from continuing to cook. You can also drizzle a tablespoon of oil on the pasta to prevent them from sticking.

Meanwhile, cook the zucchini in a large saute pan until browned on both sides. In the same pan, saute the corn until charred. Season both vegetables with salt and pepper and toss them with the cooked pasta and creamy basil lime dressing.

Make sure to taste the pasta and season accordingly. You'll most likely need more salt and pepper since the pasta wasn't seasoned yet.

Finish the pasta salad with fresh mozzarella pearls and fresh basil and serve it warm or at room temperature.

This charred corn and zucchini pasta salad is a simple dish that allows the corn and zucchini to sing. The dressing is a great accompaniment to the sweet vegetables and the fresh mozzarella adds a bit more savoriness. A great side dish to almost any meal!

Make-ahead and storage

• Make-ahead: You can make the pasta salad the day before and let it sit in the fridge overnight.
• Store: This salad can be stored in an airtight container in the refrigerator for up to 3-4 days.

Frequently asked questions

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Recipe

Print Recipe

5 from 1 vote

Charred Corn and Zucchini Pasta Salad

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: pasta, salad, vegetarian

Servings: 4

Author: Christine Ma

Ingredients

Creamy basil lime dressing

• ½ cup Greek yogurt plain
• ½ cup fresh basil
• 1 garlic clove
• ¼ cup olive oil
• ¼ cup water
• 2 tablespoon tahini
• juice of 1 lime
• salt and pepper

Charred corn and zucchini pasta salad

• 8 ounces short cut pasta such as macaroni, small shells, rotini, etc
• ¼ cup oil
• 2 zucchini sliced into ¼ thick slices
• 2 corn on the cob shucked
• 14 ounces canned chickpeas rinsed and drained
• 4 ounces mozzarella pearls
• ¼ cup fresh basil
• salt and pepper

Instructions

• Make the creamy basil lime dressing. Blend together the yogurt with basil, garlic, olive oil, water, tahini, and juice of 1 lime until smooth. Season the dressing with salt and pepper and set aside.
• Cook the pasta according to the directions on the package. Drain and rinse in cold water.
• Heat ¼ cup olive in a large saute pan over medium-high heat. Cook the zucchini until caramelized on both sides, about 5-7 minutes. Season with salt and pepper and remove from heat. Drain all but 1 tablespoon of the oil.
• In the same pan, cook the corn until charred, about 4-5 minutes. Season with salt and pepper and remove from heat.
• Gently toss together the pasta with the zucchini, corn, and chickpeas with the creamy basil lime dressing until well combined. Season the pasta with salt and pepper and transfer to a serving bowl. Top with the mozzarella pearls and fresh basil. Serve warm or at room temperature.

Notes

The creamy basil lime dressing can be made up to 3 days in advance.