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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.

Zucchini and Corn Pasta Salad

  • Author: The Fitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 8 as a side 1x


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!)


  • 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


  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!
  • Category: Side Dish

Keywords: couscous, side dish, zucchini, summer, tomatoes, healthy, vegetarian, pasta salad,