Cold Summer Zucchini Noodle Pasta Salad Recipe
A refreshing and light Cold Summer Zucchini Noodle Pasta Salad combining grilled corn, fresh zucchini noodles, juicy blueberries, and crumbled feta cheese, all tossed in a zesty lime-basil dressing. Perfect for a healthy, vibrant summer meal or side dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 ear of fresh corn (shucked)
- 1 1/2 pounds zucchini (about 2 large), spiralized with blade b
- 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 basil (very tightly packed)
- 1/4 teaspoon sea salt
- 4 teaspoons olive oil
Other
- 1/2 teaspoon olive oil (for grilling corn)
- Sea salt (for seasoning zucchini noodles)
Instructions
- Grill corn: Preheat your grill to high heat. Rub the shucked ear of corn with 1/2 teaspoon olive oil to prevent sticking and enhance flavor. Grill the corn until it becomes charred on all sides, turning every 8-10 minutes, for a total of about 20-25 minutes. Remove from the grill and set aside until cool enough to handle.
- Salt zucchini noodles: Place the spiralized zucchini noodles in a strainer set over a bowl. Toss them gently with a pinch of sea salt to start releasing their moisture. Let the noodles sit at room temperature while the corn is grilling, tossing occasionally to evenly distribute the salt.
- Dry zucchini noodles: After the zucchini noodles have released water, lay them out on two layers of paper towels. Cover with an additional double layer of paper towels and gently press to soak up as much moisture as possible. This step is crucial to prevent a watery salad.
- Combine ingredients: In a large bowl, toss the dried zucchini noodles with crumbled feta cheese and fresh blueberries. Use a sharp knife to carefully cut the grilled corn kernels off the cooled cob and add them to the bowl with the noodles and other ingredients.
- Blend dressing: In a small food processor, combine the fresh lime juice, honey, packed basil leaves, and 1/4 teaspoon sea salt. Process until smooth and well blended. With the processor running, stream in the olive oil slowly to emulsify the dressing until it thickens slightly.
- Dress salad: Pour the prepared dressing over the zucchini noodle mixture. Toss gently but thoroughly to evenly coat all ingredients with the flavorful dressing.
- Refrigerate: Cover and refrigerate the salad for at least 1 hour before serving. This chilling time allows the flavors to meld and develop beautifully, resulting in a refreshing summer dish.
Notes
- Pressing the zucchini noodles well is key to avoid excess water in the salad, which can dilute flavors and make the dish soggy.
- Grilling the corn adds a smoky sweetness that complements the fresh zucchini and blueberries.
- For a vegan option, replace honey with agave syrup and omit feta cheese or substitute with a vegan cheese alternative.
- This salad is best served chilled and consumed within 24 hours for optimal freshness.
- You can spiralize the zucchini just before assembling to maintain the best texture.
Keywords: zucchini noodles salad, summer pasta salad, grilled corn salad, zucchini pasta, healthy summer salad, vegetarian pasta salad, lime basil dressing
