Summer Squash Pasta Salad
Rated 5.0 stars by 1 users
Servings
8-10
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
1lb orecchiette pasta
1⁄2 cup grated pecorino or parmesan
1⁄2 cup basil, roughly chopped
2 Tbsp olive oil
2 ears of corn
2 small zucchini, quartered lengthwise
2 small summer squash, quartered lengthwise
6 scallions
1⁄2 tsp garlic powder
Salt & pepper to taste
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1⁄4 cup Soom Premium or Organic Tahini
1⁄3 cup olive oil
3 cloves garlic, minced
Juice & zest of 1 lemon
2 Tbsp honey
2 Tbsp red wine vinegar
1⁄2 tsp red pepper flakes, omit if you prefer no spice
Salt & pepper to taste
For the Pasta Salad:
For the Lemon Tahini Vinaigrette
Directions
Cook the pasta in heavily salted water according to package instructions.
While the pasta cooks, whisk the dressing ingredients in the base of a large mixing bowl until smooth.
Drain the cooked pasta. Add to the bowl with the dressing. Gently mix until pasta is evenly coated. Place in the fridge to cool.
Place the zucchini, summer squash, scallions, and corn on a large baking sheet. Drizzle with olive oil, add garlic powder, and season with salt & pepper. Use your hands to toss the veggies until evenly coated in oil and seasonings.
Grill the zucchini, summer squash, scallions, and corn over a medium high flame for about 15 minutes, turning halfway through, or until zucchini and squash have grill marks and the corn and scallions are charred.
Allow the vegetables to cool for 5 minutes, or until you are able to handle them. With a sharp knife, remove the corn from the cob, cut zucchini & squash into 1⁄4 pieces, and roughly chop the scallions.
Add everything to the bowl with pasta. Gently fold together and return to the fridge to chill for at least 30 minutes, up to 24 hours.
Just before serving, fold in pecorino cheese and fresh basil. Taste and add additional salt, pepper, or lemon juice. Enjoy!
Recipe Note
Recipe Photography: Angelica Oles
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