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As summer rolls in, there’s no better way to celebrate the season than with a dish that captures the essence of sunny days and fresh produce. Enter the Sunny Sweet Corn & Zucchini Pasta Salad—a vibrant and refreshing recipe that showcases the best of summer's bounty. This pasta salad is not only visually stunning but also packed with nutrients, making it an ideal choice for gatherings, picnics, or even a simple weeknight dinner.

Sweet Corn & Zucchini Pasta Salad

Embrace the flavors of summer with the Sunny Sweet Corn & Zucchini Pasta Salad, a vibrant dish that perfectly showcases seasonal produce. This easy-to-make salad combines farfalle or fusilli pasta with fresh zucchini, sweet corn, red bell pepper, and cherry tomatoes, all tossed in a zesty dressing of olive oil and lemon. Perfect for gatherings or weeknight dinners, it’s nutritious, visually stunning, and a delight for everyone at the table. Enjoy a bowl of sunshine!
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Ingredients
  

8 oz (about 225g) of pasta (farfalle or fusilli work great)

1 large zucchini, diced

1 cup sweet corn (fresh or frozen)

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh basil, chopped

1/4 cup grated Parmesan cheese (optional)

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon balsamic vinegar

1 garlic clove, minced

Salt and pepper to taste

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. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    Sauté the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced zucchini and red bell pepper, cooking for about 4-5 minutes until just tender. Add the sweet corn and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.

      Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, balsamic vinegar, minced garlic, salt, and pepper until well combined.

        Assemble the Salad: To the bowl with the pasta, add the sautéed vegetables, chopped red onion, cherry tomatoes, and fresh basil. Pour the dressing over the top and toss everything together until well coated.

          Finish with Cheese: If using, sprinkle the grated Parmesan cheese over the salad and give it one last gentle toss.

            Serve: The pasta salad can be served immediately or chilled in the refrigerator for at least 30 minutes to allow the flavors to meld. Enjoy!

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings