Summer Succotash Pasta Salad

8 oz. short-cut pasta

2 ears fresh sweet corn, kernels cut off the cob

1 small zucchini, thinly sliced into half-moons

1 red bell pepper, seeds removed, diced

3 green onions, white and green parts, thinly sliced 

1 14.5-oz. can butter beans, drained and rinsed

For dressing:

1/4 cup loosely packed fresh basil leaves

1 large lemon, zested and juiced

1 clove garlic, peeled

1/3 cup extra-virgin olive oil

1 Tbsp. champagne vinegar

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1. Cook the pasta according to package directions. Drain and rinse with cold water, and set aside while you prep the vegetables and make the dressing. 
2. To make the dressing, place all the dressing ingredients in a high-speed blender and blend until smooth. 
3. To assemble the salad, in a large mixing bowl, combine cooked, cooled pasta; vegetables; beans; and dressing. Toss gently to until all ingredients are coated in dressing and evenly distributed. 
4. Serve immediately, or refrigerate until ready to serve. Store leftovers in refrigerator , covered, for 3-5 days.