It just feels right when the pasta salad perfectly matches the season.
Shaved corn, sautéed zucchini, sweet tomatoes, protein packed edamame, sharp parm, and a tangy vinaigrette all bring this pasta salad together swimmingly --pun intended.
She is vibrant, nutrient packed, and absolutely a winner for the dinner table. I love a meal that gets even better overnight and this one fits the bill.
Enjoy!
Pasta Salad:
1 box pasta of choice
2 ears of corn, cleaned
2 zucchini, chopped into 1" pieces
1 tbsp olive oil or ghee
1.5 cups cooked edamame
1 cup grape or cherry tomatoes, halved or quartered
3/4 cup green onion, sliced
3/4 cup shaved or grated vegan parmesan
zest from one lemon
optional: chopped walnuts or almonds
Dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tsp balsamic vinegar
1.5 tbsp lemon juice
1 tbsp raw honey
1 tbsp spicy dijon mustard
1/2 tsp sea salt ( more to taste)
Bring
Add the ears of corn to a pot of boiling water. Boil for 3 minutes and then drain in a colander. Allow to cool before shaving off the cob directly into your pasta serving bowl.
Refill the pot with water and bring to a boil for the pasta. Once boiling add the pasta and cook according to package instructions.
While the pasta cooks, warm a skillet over medium to high heat and add 1 tbsp of olive oil or ghee. Once warmed add zucchini and spread them out over the skillet. Allow the zucchini pieces to brown and only stir occasionally. Season with salt and pepper once the zucchini is done. Turn off burner and prepare the rest of the pasta salad.
Add all dressing ingredients into a mason jar and shake until all combined. Taste and adjust seasoning. You can also just whisk the ingredients in a mixing bowl!
Add the cooked pasta ( amount based on preference-- I prefer more toppings to pasta so I keep that in mind when adding in) to the shaved corn. Add the cooked edamame, sautéed zucchini, tomatoes, green onion , nuts of choice, parm, and lemon zest. Mix well.
Drizzle on desired amount of dressing and lightly toss again, seasoning with salt and pepper as needed.
Taste and adjust dressing as needed.
Serve chilled or slightly warmed! This gets even better the next day!
