26 May Grilled Vegetable Succotash Pasta Salad
Grilled Vegetable Summer Succotash Pasta Salad is a gluten-free pasta salad packed with grilled and fresh summer produce. It’s tossed in a basil lime vinaigrette and is the ultimate summer pasta salad!
We’re very excited about our newest recipe from Marcie at Flavor the Moments because she’s got summer on her mind and we’re definitely ready for it! Check out these amazing colors. Here’s Marcie to tell us all about these scrumptious flavors.
I know we have about a month left of spring, but my mind is gearing up for summer. Who’s with me?? We’ve had our share of hot days already here in CA, so I’ve busted out the shorts, flip flops, and planted my summer garden. I seriously can’t wait to get my first taste of sweet, juicy garden grown tomatoes.
This Grilled Vegetable Summer Succotash Pasta Salad definitely has something to do with my excitement for summer. It’s packed with fresh grilled corn, and I’m over the moon that corn is back in season!
There’s also grilled zucchini (which is the best way to eat it in my opinion), along with gaggles of other fresh summer produce. There are also fresh mozzarella pearls because well, cheese…, and a wildly fresh and flavorful basil lime vinaigrette.
All the reasons I’ve mentioned above aren’t what makes this pasta salad so special. Normally pasta salad is merely a side dish, but not this one. It’s the main dish, the side dish, the only dish.
It’s a summer potluck in one bowl!
How is this possible? It’s all because of Chickapea Pasta. This pasta is 100% real food that you can feel good about. I’ve tried many gluten-free pastas — not because I’m gluten intolerant, but because I feel that I could use less gluten in my life. Chickapea Pasta is unlike any other gluten-free pasta I’ve tried. It’s so hearty with a firm texture — there are no limp lifeless noodles here! This pasta holds its shape beautifully.
I first tried Chickapea Pasta a few months ago, and it has quickly become a staple in my kitchen (perhaps you’ve seen me cooking it up on my Instagram stories)? Not only do I love it, but the rest of my family has bought into it too.
My boys don’t care much for traditional pasta (who’s kids are these?), so the true test was when I served them Chickapea Pasta and they ate every last bit. They’re growing teenage boys so they need a lot of protein, and I love that they get a substantial amount of plant-based protein with this pasta.
Let’s talk about this pasta salad now shall we? If you’re not familiar with succotash, it’s a dish that originated in the South. Normally it’s cooked over the stove top and includes lima beans and corn.
This Grilled Vegetable Summer Succotash Pasta Salad was inspired by the summer succotash salad that I posted last year. I’m not a fan of lima beans, so I used fava beans from my garden instead. Peas would also be a great option!
I wanted to incorporate some grilled vegetables into this summer succotash because I love the smoky flavor that it lends to this pasta salad, and I’m a sucker for gorgeous grill marks.
There’s also a double dose of basil in the basil lime vinaigrette and fresh basil chiffonade to give this salad even more fresh summer flair!
This Grilled Vegetable Summer Succotash Pasta Salad is just the dish you need to kick off your summer and keep it going strong all season long.
- For the dressing:
- 1 cup (28 grams) loosely packed torn fresh basil
- 2 limes , juiced
- 1 tablespoon (15 ml) white balsamic vinegar (may be substituted with white wine vinegar)
- 2 teaspoons (12 ml) pure maple syrup
- 1/2 cup (120 ml) extra virgin olive oil
- salt and pepper , to taste
- 1 cup (100 grams) shelled fava beans (may be substituted with frozen thawed lima beans)*
- 8 ounces (227 grams) Chickapea Pasta spiral
- 2 tablespoons (30 ml) extra virgin olive oil
- (3) ears of corn, husked (about 2 cups shucked)
- 1 large zucchini , cut lengthwise into 1/4" slices
- 1 cup (100 grams) cherry tomatoes, halved
- 1 cup (100 grams) fresh mozzarella pearls or balls
- 2 large green onions , both white and green parts, sliced on the bias
- 8 large basil leaves , rolled lengthwise and sliced thinly into chiffonade
- salt and pepper , to taste
Place the torn basil, lime juice, vinegar, maple syrup, and salt and pepper to taste in the bowl of a food processor and pulse about 4 times until roughly chopped.
With the machine running, add the oil through the feed tube and process until smooth. Add more seasoning if necessary and set aside.
Fill a large saucepan with water, cover, and bring to a boil over high heat. Add the fava beans if using and boil for 2-3 minutes. Remove with a slotted spoon and place in a colander. Rinse with cold water and place in a bowl. Squeeze from the outer skins while the pasta cooks.
Add the Chickapea spiral pasta to the boiling water and cook according to package instructions. Place in a colander, rinse with cold water and drain. Place the pasta in a medium bowl and toss with enough of the vinaigrette to coat and let stand at room temperature.
Preheat the grill to medium high. Toss the ears of corn and zucchini slices with the 2 tablespoons of olive oil and place on the hot grill. Grill the zucchini 2-3 minutes per side until well charred and softened, and grill the corn 10-15 minutes until well charred turning every 5 minutes. Allow to cool slightly, then chop the zucchini, remove the corn kernels from the cob, and place in the bowl with the pasta.
Add the cherry tomatoes, green onions, mozzarella, and chiffonade of basil to the pasta. Add the desired amount of basil lime vinaigrette and adjust the seasoning as necessary. Toss, serve, and enjoy!
Recipe Notes: You may substitute the fava beans with frozen lima beans or peas -- simply boil with the pasta during the last minute or 2 of cooking time. Omit the the mozzarella cheese for a vegan option. The dressing may be made in advance, and the veggies may be prepped ahead and even cooked in advance to make this pasta salad come together even faster! The Chickapea pasta holds its shape very well and makes incredible leftovers! Reserve some of the dressing for drizzling over the leftovers.
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