Mediterranean Pasta Salad (The Best Summer Pasta Salad Recipe!)

By The Mediterranean Dish · 35 min

Ingredients

Instructions

1. Bring a large pot of water to a boil and season it with a big pinch of salt. Set a bowl of ice water nearby.
2. Cook the pasta in the boiling water until al dente, following the package directions, then drain.
3. Into the pasta water, add the basil leaves for about 10 seconds, until just wilted, then move them straight into the ice water. Squeeze them dry and put them in a blender or food processor with the shallot, garlic, lime juice, white wine vinegar, 1/2 cup extra-virgin olive oil, the red pepper flakes and a pinch of salt. Blend until smooth.
4. Heat a cast iron skillet over medium-high heat and coat it with about 2 tablespoons olive oil. When the oil shimmers, lay the zucchini slices in a single layer, season with a big pinch of salt, and cook until golden and charred in places on one side. Flip and cook until golden on the other side.
5. Push the zucchini to one side of the pan. Add the corn kernels, another pinch of salt and the Urfa Biber or chili flakes, and toss until the corn is just charred. Remove the pan from the heat.
6. In a large bowl, combine the basil vinaigrette with the drained pasta, the zucchini, the corn and the halved cherry tomatoes. Toss to coat, then taste and adjust with more salt or chili flakes.
7. Cover and refrigerate for at least 30 minutes. Transfer to a serving bowl or platter and top with the shaved Parmesan.

Summarized from The Mediterranean Dish's video. Watch it for the details.