Stranger Foods

MediterraneanSummer pasta salad with corn, zucchini, and basil vinaigrette

Serves 4 | Prep 15 mins | Cook 15 mins

Photograph of 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.

Source: www.themediterraneandish.com

Ingredients

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Imperial

x0.5

For the Pasta Salad

½ lb short pasta (like shells, rigatoni or bowtie)
Kosher salt
1 zucchini, thinly sliced
1 cup fresh corn kernels, from 1 large ear of corn
½ tsp Urfa Biber (or chili flakes)
1 cup cherry tomatoes, halved
½ cup shaved parmesan, plus more to your liking

For the Basil Vinaigrette

2 cup fresh basil leaves, packed
1 medium shallot, roughly chopped
1 large clove garlic
1 lime, juiced
2 tbsp white wine vinegar
½ cup extra-virgin olive oil
½ tsp red pepper flakes
Kosher salt

Instructions

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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 , 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.
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.
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.
Cover and set in the fridge to cool for at least . When you’re ready to serve, transfer the pasta salad to a serving bowl or platter and finish with the shaved Parmesan cheese.

Nutrition

Per Serving	% Daily Value
Calories 322 kcal	16.1%
Total Fat 5 g	6.4%
Saturated Fat 2.4 g	12.0%
Carbohydrates 56.2 g	20.4%
Dietary Fibre 4.3 g	15.4%
Sugars 6.9 g	13.8%
Protein 14.8 g	29.6%
Sodium 0.228 g	9.9%

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