Zucchini and Corn Pasta Salad

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

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. 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!

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