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Zucchini and Corn Salad – The BEST summer salad. Couscous, zucchini, corn, tomatoes, feta, and a simple dressing. SO good and so simple.
The Fitchen

Zucchini and Corn Pasta Salad

This zucchini and corn pasta salad recipe is summer at it's finest. Zucchini, sweet corn, juicy tomatoes, basil, and pearl couscous are tossed in a simple lemon dressing for a refreshing, wholesome summer side dish. (This could easily be eaten as a vegetarian main, too!)
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 Serves 8 as a side
Course: Side Dish
Cuisine: Italian
Calories: 220
Ingredients Method

Ingredients
  

  • 1 cup Israeli couscous
  • 2 cups water
  • 3 Tablespoons olive oil divided
  • 2 cups zucchini – I spiralized my zucchini but chopped or diced works too
  • 1 cup sweet corn
  • 1 cup cherry tomatoes halved
  • 1/4 cup feta or vegan substitute
  • 1 small jalapeño minced (optional)
  • 1/4 cup basil chopped finely
  • 3 Tablespoons lemon juice
  • 1/2 teaspoon sea salt or more to taste
  • 1 teaspoon black pepper

Method
 

  1. In a medium pot, bring 1 Tablespoon of olive oil to medium heat, then add couscous. Stir to coat the couscous and cook for 3-5 minutes until the couscous begins to smell slightly fragrant. Keep an eye on it to prevent burning! Add water and bring to a boil. Once boiling, decrease to a simmer and cover. Cook 10-12 minutes, stirring occasionally, until the water has all been absorbed. Set aside and allow to cool for 5-10 minutes.
  2. While the couscous is cooking, you can mix up the dressing! In a mason jar (or bowl), add 2 Tablespoons of olive oil, lemon juice, salt, and pepper and mix until well-combined.
  3. In a large bowl, combine zucchini, corn, tomatoes, feta, jalapeño, and basil. Toss to combine. Add cooked couscous and toss again.
  4. Serve and enjoy!