Salads

August 1, 2022

Summer Succotash Pasta Salad

Summer Succotash Pasta Salad is a light and refreshing summer main course, or a colorful and fun side dish. Showcasing some of the best flavors of summer, now is the time to make this dish!

This Summer Succotash Pasta Salad is loaded with fresh summer veggies and tossed in a light lemon-basil vinaigrette, making it a refreshing meal on a hot summer night or the perfect salad to pack up and take to a gathering. There’s more vegetables than pasta here, so you can feel good about going back for seconds of this salad!

Once fresh corn comes into season during the summer, I can’t get enough, and more often than not, I don’t even bother cooking it, like here. I just cut it off the cob and enjoy it raw. Those juicy little yellow bits are crunchy and sweet, and I love that textural element. And I know traditional succotash calls for lima beans, but that’s one food aversion from childhood that continues to carry on for me. So no lima beans here! Instead, I’ve substituted tender, creamy butter beans. 

This salad holds in the refrigerator really well, so it’s a good one to make in the morning for a meal later, or even to prep the night before. Leftovers also make great lunches throughout the week! The pasta and veggies soak up the delicious vinaigrette and just get better with time. Try this Summer Succotash Pasta Salad this week!

Ingredients assembled for Summer Succotash Pasta Salad
Assemble your ingredients.

Dressing ingredients blended until smooth in a small blender jar
Blend up the dressing ingredients in a small high-speed blender.

Cutting the kernels off the corn cob
To easily remove corn kernels off the cob, invert a small bowl into the bottom of a large bowl, place the corn on the small bowl, and run a sharp knife down the sides of the corn to remove the kernels, which will fall into the bowl.

Stages of mixing up the pasta salad ingredients
Toss together the cooked, cooled pasta, vegetables, and dressing until evenly coated and combined.

A large white bowl with Summer Succotash Pasta Salad garnished with a large sprig of fresh basil
Serve Summer Succotash Pasta Salad immediately or refrigerate until ready to eat.

A small white bowl with Summer Succotash Pasta Salad garnished with  lemon slice and a basil leaf
This pasta salad holds very well in the fridge, making it great for leftovers for lunches!

Summer Succotash Pasta Salad served in white bowls and garnished with lemon slice and basil leaves
Enjoy!

Summer Succotash Pasta Salad

Summer Succotash Pasta Salad is a light and refreshing summer main course, or a colorful and fun side dish. Showcasing some of the best flavors of summer, now is the time to make this dish!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

10

min

total:

25

min

Ingredients

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

Instructions

  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. 
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