Before summer ends and the leaves begin to turn and then drop, I want to get this Delicious Summer Pasta Salad on the books. This pasta is loaded with vegetables and dressed in a fresh lemon vinaigrette!
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Delicious Summer Pasta Salad:
This pasta salad is summer on a platter.. We’ve got summer zucchini, tomatoes, wild arugula, and fresh corn cut off the cob, tossed with pasta and dressed with olive oil and lemon. This delicious summer pasta salad is light, fresh, and lemony.
The Lemon Vinaigrette:
After assembling your salad you will dress it in bright lemon and olive oil dressing that you can whisk together in less than a minute. This easy dressing not only enhances the flavor of everything in the salad, it adds healthy Omega 9 fats and antioxidants as well. There are so many fresh ingredients in this Delicious Summer Pasta Salad and those ingredients make it beautiful!
How Many Does it Feed?
This is a big salad. It can feed eight as a side dish and four as a main course.
If you Love Pasta with Vegetables…
If you enjoy this Delicious Summer Pasta Salad, you’ll want to check out this collection or recipes.
The Recipe: Delicious Summer Pasta Salad
What you need: a good pot, a hand juicer and a fabulous sea salt<—my favorite!
A beautiful, fresh, vegetable-centric summer dish. Feeds eight as a side dish and four as a main course
- 8 ounces pasta (I used pappardelle) cooked to package instructions
- 1/3 cup plus 2 tablespoons extra virgin olive oil, separated
- 1 zucchini squash, diced into 1/2" cubes
- 1 ear of corn, kernels removed
- 1 cup cherry tomatoes, cut in half
- 2 cups wild or baby arugula
- 1/4 cup fresh basil, sliced
- 3 tablespoons freshly squeezed lemon juice (2 lemons)
- 4 ounces shaved parmesan (or grated if preferred)
- maldon sea salt (or kosher salt) and pepper to taste
- red pepper flakes, optional
Set a pot of salted water on high heat, cook pasta to package instructions. While waiting for water to boil and pasta to cook ,prep the rest of your ingredients:
Cut zucchini, set aside. Use a knife to shave corn kernels off cob and into a bowl. Set aside.
Place a pan on medium heat. Add 1-2 tablespoons olive oil, enough to coat the bottom of the pan. When oil shimmers, add zucchini and cook for three minutes until edges start to brown, stirring frequently. Add corn, cook for another minute, stirring here and there. Remove from heat and place in a bowl to cool.
Cut cherry tomatoes and basil, juice lemons.
In a small jar, whisk together 1/3 cup olive oil, 3 tablespoons lemon juice, a generous pinch of sea salt and a few turns of freshly ground black pepper
When pasta is cooked al dente, strain and rinse in cold water for a few seconds. Pour pasta onto a platter or into a large bowl, drizzle with half the dressing and toss. Sprinkle with sea salt and pepper, toss again. Add all the prepped vegetables, arugula and basil to pasta, drizzle with the rest of the dressing, Toss. If using red pepper flakes, add them, toss again. Shave or grate parmesan onto the top of the salad. Serve.
You may notice I have some roasted pine nuts in this salad. I love them, but also know they are expensive right now. Feel free to add them or skip them, up to you.
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