Summer Pasta Salad with Corn, Zucchini & Fresh Mozzarella
This easy Summer Pasta Salad is packed with sweet corn, fresh zucchini, juicy cherry tomatoes, marinated mozzarella, and fresh herbs, all tossed in a simple homemade red wine vinaigrette. Perfect for cookouts, potlucks, meal prep, or an easy weeknight side dish.
Servings: 8 servings
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.