Whether you’re headed to a backyard barbecue, packing up for the lake, or just looking for an easy side dish to pair with grilled chicken or burgers, this colorful pasta salad is one you’ll make all season long.
Loaded with sweet summer corn, tender zucchini, juicy tomatoes, fresh herbs, and creamy marinated mozzarella, every bite celebrates peak-season produce. A quick homemade red wine vinaigrette ties everything together without overpowering the fresh ingredients.
The best part? This recipe comes together in about 30 minutes and can be made ahead, making it perfect for entertaining.
Why You’ll Love This Summer Pasta Salad
Fresh seasonal ingredients
Summer is when produce is at its absolute best. Sweet corn, garden zucchini, ripe tomatoes, and fragrant basil create incredible flavor with very little effort.
Perfect for entertaining
This pasta salad travels well, can be made ahead, and tastes even better after the flavors have had time to mingle.
Easily customizable
Once you know the basic formula, you can swap vegetables, cheeses, herbs, or proteins depending on what’s growing in your garden or available at the farmers market.
Ingredients You’ll Need
Radiatore pasta is my favorite shape because its ridges capture all of the vinaigrette, but any short pasta works beautifully.
You’ll also need:
- fresh zucchini
- sweet corn
- cherry tomatoes
- marinated mozzarella
- fresh basil
- fresh parsley
For the homemade vinaigrette:
- extra virgin olive oil
- red wine vinegar
- garlic
- shallot
- Dijon mustard
- maple syrup
- kosher salt
- black pepper
Tips for the Best Pasta Salad
Cook the pasta just until al dente so it holds its texture after being dressed.
Salt your pasta water generously. It’s your first opportunity to season the dish!
Allow the pasta to cool slightly before tossing with the vegetables so everything stays crisp and fresh.
If making ahead, reserve a little dressing to toss in just before serving since pasta naturally absorbs vinaigrette as it sits.
Easy Flavor Variations
One of my favorite things about summer pasta salads is how endlessly adaptable they are. Think of this recipe as a template that can change with the season! Check out my article for the Summer Pasta Salad Equation (coming soon!) for more recipe ideas.
What to Serve with Summer Pasta Salad
This pasta salad pairs perfectly with:
- grilled burgers
- grilled chicken
- cedar plank salmon
- barbecue ribs
- pulled pork sandwiches
- grilled shrimp
- brats and sausages
It’s also hearty enough to enjoy as a light lunch on its own.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days.
If the pasta absorbs some of the dressing, simply drizzle with a little olive oil or extra vinaigrette before serving to freshen it up.
Frequently Asked Questions
Can I make summer pasta salad ahead of time?
Yes! In fact, it’s even better after a few hours in the refrigerator. Just reserve a little extra dressing to toss with the pasta before serving.
What pasta shape works best?
Radiatore, cavatappi, rotini, fusilli, bowties, and gemelli all hold vinaigrette beautifully.
Can I add protein?
Absolutely. Grilled chicken, shrimp, salami, prosciutto, or chickpeas all make delicious additions.
Can I use frozen corn?
Fresh corn offers the best flavor during summer, but frozen corn works well when it’s out of season.
Conclusion
When fresh produce is at its peak, recipes don’t need to be complicated. This easy Summer Pasta Salad lets sweet corn, juicy tomatoes, fresh herbs, and creamy mozzarella shine with nothing more than a simple homemade vinaigrette.
Whether you’re feeding a crowd at a cookout or meal prepping lunches for the week, this is one of those dependable recipes you’ll come back to every summer.
Summer Pasta Salad with Corn, Zucchini & Fresh Mozzarella
Equipment
- Large pot
- Colander
- Chef's knife
- Cutting board
- Large mixing bowl
- Whisk
- Mason jar (for shaking the dressing)
Ingredients
- For the Pasta Salad
- 1 pound radiatore pasta
- 1 cup zucchini diced
- 2–3 ears fresh sweet corn kernels removed (about 2 cups)
- 1 cup cherry tomatoes halved or quartered
- 8 ounces marinated mozzarella pearls drained
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- For the Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 garlic clove minced or grated
- 1 tablespoon shallot finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of generously salted water to a boil. Cook the radiatore pasta according to the package directions until al dente. Drain and rinse briefly under cool water to stop the cooking. Transfer to a large serving bowl.
- While the pasta cooks, bring a small pot of water to a boil. Add the corn and cook for 3–4 minutes, until crisp-tender. Remove and let cool slightly before cutting the kernels from the cob.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, shallot, Dijon mustard, maple syrup, salt, and pepper until well combined.
- Add the zucchini, corn, cherry tomatoes, mozzarella, basil, and parsley to the bowl with the cooled pasta.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and adjust with additional salt and pepper if needed.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. Toss again before serving.
Notes
- For the best flavor, use fresh sweet corn when it's in season.
- Radiatore is ideal because its ridges hold onto the vinaigrette, but rotini, cavatappi, fusilli, or bowtie pasta also work well.
- This salad can be made up to one day ahead. If it seems dry after chilling, refresh it with a drizzle of olive oil or a splash of red wine vinegar before serving.
- Add grilled chicken, shrimp, salami, or chickpeas to make it a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tags: Basil, Corn, featured, Mozzarella, Parsley, Pasta, Tomatoes, Zucchini