5 from 1 vote
Grilled Vegetable Succotash Pasta Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Grilled Vegetable Summer Succotash Pasta Salad is a gluten free pasta salad packed with grilled and fresh summer produce.  It's tossed in basil lime vinaigrette and is the ultimate summer pasta salad!
Servings: 4
  • 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
For the salad:
  • 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
Prepare the dressing:
  1. 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.
  2. With the machine running, add the oil through the feed tube and process until smooth.  Add more seasoning if necessary and set aside.
Prepare the pasta salad:
  1. 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.
  2. 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.
  3. 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.
  4. 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

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.