Name: Cold Summer Zucchini Noodle Pasta Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 ear of fresh corn (shucked); 1/2 teaspoon olive oil; 1 1/2 pounds zucchini (about 2 large), spiralized with blade b; Sea salt, to taste; 1 1/2 ounces feta cheese (crumbled); 1/2 cup blueberries; 2 tablespoons + 1/2 teaspoon fresh lime juice (from 1 large juicy lime); 1 tablespoon honey; 1/3 cup fresh basil (very tightly packed); 1/4 teaspoon sea salt; 4 teaspoons olive oil

Introduction

This Cold Summer Zucchini Noodle Pasta Salad is a refreshing and light dish perfect for warm days. Combining crisp zucchini noodles, sweet grilled corn, juicy blueberries, and tangy feta, it offers a unique blend of flavors. A vibrant basil-lime dressing ties everything together for a satisfying, healthy salad.

A clear glass bowl filled with a mix of spiraled green zucchini noodles as the base layer, topped with a scattering of small dark blue blueberries and light yellow charred corn kernels. There is also a topping of white crumbly cheese sprinkled over the top. Two slices of pale green lime rest on the noodles, and two metal forks dip into the bowl from opposite sides. The bowl is placed on a white marbled surface with lime wedges and white flowers nearby, along with a small white bowl holding more crumbly cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ear of fresh corn (shucked)

1/2 teaspoon olive oil

1 1/2 pounds zucchini (about 2 large), spiralized with blade b

Sea salt

1 1/2 ounces feta cheese (crumbled)

1/2 cup blueberries

2 tablespoons + 1/2 teaspoon fresh lime juice (from 1 large juicy lime)

1 tablespoon honey

1/3 cup basil (very tightly packed)

1/4 teaspoon sea salt

4 teaspoons olive oil

Instructions

Step 1: Preheat your grill to high. Rub the corn with 1/2 teaspoon olive oil. Grill the corn until charred on all sides, about 20-25 minutes, rotating every 8-10 minutes. Set aside until cool enough to handle.

Step 2: Place the spiralized zucchini noodles in a strainer over a bowl and toss with a pinch of sea salt. Let them sit while the corn cooks, tossing occasionally to help them release water.

Step 3: Once the zucchini noodles have drained, place them between two layers of paper towels and gently press to remove as much moisture as possible. This step is important to keep the salad from becoming watery.

Step 4: In a large bowl, combine the dried zucchini noodles with the crumbled feta cheese and blueberries. Using a sharp knife, cut the grilled corn kernels off the cob and add them to the bowl.

Step 5: In a small food processor, blend together the lime juice, honey, basil, and 1/4 teaspoon sea salt until smooth. With the processor running, slowly drizzle in 4 teaspoons olive oil until the dressing thickens slightly.

Step 6: Pour the dressing over the salad and toss gently to coat everything evenly.

Step 7: Refrigerate the salad for at least 1 hour before serving to allow the flavors to develop.

Tips & Variations

Use a clean kitchen towel to press zucchini noodles if you prefer an eco-friendly alternative to paper towels.

Swap blueberries with halved cherry tomatoes for a different burst of flavor and color.

Add toasted pine nuts or walnuts for extra crunch and texture.

If you don’t have a grill, char the corn on a stovetop grill pan or roast it under a broiler.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it to allow the flavors to meld. Just be sure to press the zucchini noodles well to keep the salad from becoming too watery.

What if I don’t have a spiralizer?

If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini instead. The texture will be slightly different but still delicious.