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Cold Summer Zucchini Noodle Pasta Salad Recipe

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★★★★★

4.5 from 66 reviews

This refreshing Cold Summer Zucchini Noodle Pasta Salad combines grilled sweet corn, fresh zucchini noodles, tangy feta cheese, and juicy blueberries, all tossed in a vibrant lime-basil dressing. Perfect for a light, healthy summer meal or side dish that’s both flavorful and hydrating.

Ingredients

Scale

Salad

  • 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

Dressing

  • 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

Instructions

  1. Grill corn: Preheat your grill to high heat. Rub the shucked corn with 1/2 teaspoon olive oil to coat evenly. Place the corn on the grill and cook, turning every 8-10 minutes, until charred on all sides, approximately 20-25 minutes. Remove from grill and let cool until handling temperature.
  2. Salt zucchini noodles: Place the spiralized zucchini noodles in a strainer set over a bowl. Sprinkle a pinch of sea salt over the noodles and toss to combine. Allow them to rest while the corn grills, tossing occasionally to help release excess moisture.
  3. Dry zucchini noodles: After draining, lay the zucchini noodles between two layers of paper towels. Gently press to absorb as much moisture as possible. For extra dryness, cover again with fresh paper towels and press gently. This step is essential to prevent the salad from becoming watery.
  4. Combine salad ingredients: In a large mixing bowl, add the dried zucchini noodles, crumbled feta cheese, and fresh blueberries. Using a sharp knife, carefully cut the grilled corn kernels off the cooled cobs and add them to the bowl. Toss gently to combine all salad ingredients.
  5. Prepare dressing: In a small food processor or blender, combine the fresh lime juice, honey, tightly packed fresh basil, and 1/4 teaspoon sea salt. Blend until smooth and well combined. With the processor running, slowly drizzle in the 4 teaspoons olive oil until the dressing slightly thickens and emulsifies.
  6. Dress salad: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
  7. Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill. Serve cold, making it a perfect refreshing summer dish.

Notes

  • Pressing out moisture from zucchini noodles is crucial to avoid a watery salad.
  • Grilling the corn imparts a smoky sweetness that enhances the salad’s flavor.
  • Use fresh, ripe blueberries for the best sweet-tart contrast.
  • The salad can be made up to 4 hours ahead of serving to allow flavors to develop.
  • For a vegan version, substitute feta with a plant-based cheese alternative.

Keywords: zucchini noodles salad, summer salad, grilled corn salad, healthy pasta salad, low carb salad, zucchini pasta, lime basil dressing

Find it online: https://kitchenbyclara.com/cold-summer-zucchini-noodle-pasta-salad-recipe/