Charred Corn and Zucchini Pasta Salad
Servings 4
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 tablespoons 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 olive oil
- 2 medium 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 oil 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.
Video
Notes
The creamy basil lime dressing can be made up to 3 days in advance.
