Creamy Summer Pasta Salad with Corn, Zucchini + Fresh Herbs

This Creamy Summer Pasta Salad with Corn & Zucchini is packed with colorful seasonal veggies like watermelon radish, cherry tomatoes, and tender 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 summer in a bowl.

Makes about 4 servings

Ingredients:

• 8 ounces Trader Joes 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 radish)

• 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 Soom tahini

• ¼ cup ice-cold water

• 1 tablespoon fresh lemon juice

• 2 teaspoons raw honey

• 1 large garlic clove E

• ½ teaspoon salt, or to taste

• Freshly ground black pepper

Method:

1. Make the pasta: Cook the pasta according to the package instructions. Allow to cool.

2. Prep the veggies: While the pasta cooks, cut the veggies and add them to a large serving bowl. 

3. Make the sauce: Add all the sauce ingredients to a high speed blender and blend until smooth and creamy. Taste and season with salt and pepper if desired.

4. Combine: To the bowl with veggies, add the cooled pasta, chopped pistachios, feta, and sauce. Gently toss until evenly coated. 

5. Meal Prep: If making ahead, refrigerate the pasta and sauce in separate airtight containers for up to 4 days.