Zucchini Summer Pasta Salad
Try this delicious summer pasta salad. Made with pasta and zucchini noodles. Mixed with Roasted corn, arugula, sweet peas, mint and feta with a lemon vinaigrette.
Ingredients
- 8 Oz Spaghetti Noodles
- 3 Zucchini’s Spiralized
- 1 Cup Peas
- 1 Cup Arugula
- 7 Oz Feta Crumbled If Vegan, Use Violife
- ¼ Cup Mint Sprigs Stem Removed
- 3 Corn Cobs Husked and Grilled
- 1 Tsp Salt and Pepper
Dressing
- 3 Tbsp Lemon Juice
- ¼ Cup Champagne Vinegar
- 2 Tbsp Honey
- 2 Garlic Cloves Minced
- 1 Tbsp Italian Seasoning
- ½ Cup Olive Oil
Instructions
- Cook pasta according to package.
- Spiralize the zucchini. Add it to the pasta water 2 minutes before pasta is done. Strain both the pasta and zucchini. Rinse them with cold water.
- Shuck the ears of corn. Butter and lay them on a hot grill pan. Cook until blackened on all sides. Let them cool off and using a serrated knife cut off the kernels from tip to tip.
- In a large bowl add in pasta, zucchini, arugula, corn, arugula and peas.
- Add in crumbled feta.
- Break up mint and add into bowl.
- In a smaller bowl mix together all ingredients except the olive oil. Slowly whisk the olive oil in at the end until thickened.
- Add the dressing to the pasta. Mix well and finish with additional cracked pepper.
- Serve Chilled.