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!)
Everybody loves a good pasta salad, right? Especially when it's still summertime and zucchini and corn and tomatoes are at their very finest, right? I thought so.
This pasta salad is a little different – instead of penne or macaroni or bowties, we're using pearl couscous (AKA Israeli couscous! Why? Well, first of all, it's freakin' delicious. And also, because you guys love the spinach and mushroom couscous recipe AND the Italian pasta salad recipe. So I thought, "why not combine the two?" 💁♀️
All in all, this zucchini and corn pasta salad comes together in about 20 minutes. You can prep the other ingredients while the couscous is cooking. Then, add everything to a large bowl and toss with lemon juice, olive oil, basil, salt and pepper, and feta. That's it! So simple. So fresh. So good. Have I mentioned how much I love summer?
TBH, this salad has been my lunch for like 3 days straight now. I think it's going to be my new favorite thing to keep on hand for all hangry moments. I haven't brought it along to a cookout or gathering yet, but I am 100% positive that it will be a huge hit. Speaking of, you should definitely try this out on your friends and relatives and see what they think. I bet you they'll be asking for the recipe. 😉
When you make this Zucchini and Corn Pasta Salad, I wanna hear about it/see it! Tag a picture on Instagram so I can share it on our stories. I luhhhh seeing what you guys create!
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Zucchini and Corn Pasta Salad
- Total Time: 25 minutes
- Yield: Serves 8 as a side 1x
Description
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!)
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
- ¼ cup feta, or vegan substitute
- 1 small jalapeño, minced (optional)
- ¼ cup basil, chopped finely
- 3 Tablespoons lemon juice
- ½ teaspoon sea salt (or more to taste)
- 1 teaspoon black pepper
Instructions
- 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.
- 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.
- In a large bowl, combine zucchini, corn, tomatoes, feta, jalapeño, and basil. Toss to combine. Add cooked couscous and toss again.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
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