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Cold Noodles with Zucchini and Corn: Easy Summer Pasta Salad

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Cold Noodles with Zucchini and Corn is a refreshing summer pasta salad featuring chilled noodles, fresh zucchini, sweet corn, creamy ricotta, lemon, and herbs. It’s an easy vegetarian meal that’s perfect for lunches, picnics, meal prep, or light dinners.

Ingredients

Scale
  • 12 ounces linguine, spaghetti, or thin pasta
  • 2 medium zucchini, shaved into ribbons or thin slices
  • 2 cups fresh corn kernels
  • 1 cup whole-milk ricotta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 garlic cloves, finely minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Optional: toasted pine nuts, red pepper flakes, extra Parmesan, fresh basil leaves

Instructions

  1. Cook the pasta until al dente according to the package directions.
  2. Drain and rinse the pasta under cold water until completely cooled.
  3. Prepare the zucchini and corn. Blanch the corn for 2 to 3 minutes if desired and cool immediately.
  4. Whisk together the ricotta, olive oil, lemon juice, lemon zest, garlic, Parmesan cheese, salt, and pepper until smooth.
  5. Add the cooled pasta, zucchini, corn, basil, and parsley to the dressing.
  6. Toss gently until evenly coated.
  7. Refrigerate for at least 30 minutes before serving.
  8. Garnish with extra Parmesan, basil, toasted pine nuts, or crushed red pepper flakes if desired.

Notes

  • Cook the pasta just until al dente for the best texture.
  • Cool the pasta completely before mixing with the dressing.
  • Use fresh lemon juice for the brightest flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Stir well before serving if refrigerated.
  • Add grilled chicken or shrimp for additional protein.

Nutrition

Find it online: https://recipeeasily.com/cold-noodles-with-zucchini-and-corn/