Creamy Summer Pasta Salad with Corn & Zucchini

This Creamy Summer Pasta Salad with corn & zucchini is packed with colorful seasonal veggies like watermelon radish, cherry tomatoes, and zucchini. Tossed with whole grain pasta, crumbled feta, crunchy pistachios, and a creamy tahini-herb dressing, it’s a fresh and flexible dish perfect for cookouts, picnics, or make-ahead lunches. Easily adaptable with whatever herbs and veggies you have on hand, this salad is truly summer in a bowl.

Makes about 4 servings

Salad

• 8 ounces Trader Joe's Brown Rice & Quinoa Fusilli Pasta (or your favorite short pasta)

• 1 zucchini, diced

• 1 red bell pepper, diced

• 1 cup corn kernels (fresh or frozen and thawed)

• ¼ small watermelon radish, thinly sliced and quartered (or 2 red radishes)

• ½ pint grape tomatoes, sliced

• ⅓ cup shelled pistachios, chopped (or roasted pepitas)

• ⅓ cup crumbled feta (vegan if preferred)

Creamy Herb Sauce

• 1 cup fresh tender herbs (any combination of basil, mint, parsley, or cilantro)

• ¼ cup tahini

• ¼ cup ice-cold water

• 1 tablespoon fresh lemon juice

• 2 teaspoons raw honey

• 1 large garlic clove

• ½ teaspoon salt, or to taste

• Freshly ground black pepper

Method:

1. Make the Pasta: Cook the pasta according to the package instructions. Once cooked, allow it to cool.

2. Prep the Veggies: While the pasta cooks, chop the veggies. Add them to a large serving bowl.

3. Make the Sauce: Add all the sauce ingredients to a high-speed blender. Blend until smooth and creamy. Taste, then season with salt and pepper as desired.

4. Combine: In the bowl with the vegetables, add the cooled pasta, chopped pistachios, feta, and sauce. Gently toss until all ingredients are evenly coated.

5. Meal Prep: If preparing in advance, store the pasta and sauce in separate airtight containers in the refrigerator for up to 4 days.