Creamy Pesto Pasta Salad with zucchini, corn, and creamy vegan pesto sauce makes the perfect summer side-dish or lunch!
I heard it’s pasta salad summer so I decided to join in on the trend! This recipe combines some of summer’s largest producers – zucchini, corn, and basil. This recipe is simple and quick and is so delicious the day it’s made and for days afterward. Making it a great option for preparing ahead of time for an event or for meal prep.
The zucchini and corn are quickly sauteed until slightly soft. It’s important that you don’t overcook the zucchini or it will become mushy. The zucchini slices should just begin to turn translucent before you remove them from the heat. Set them aside to cool. They will cool much quicker if you spread them in a single layer on a tray or large plate.
You can use any type of pasta you’d like but I’d highly recommend using something with grooves so that it holds onto as much sauce as possible. Fusilli is classic and does a great job at delivering all the delicious sauce to your mouth. Cook it according to the package instructions, drain, and set aside to cool. If it begins to stick together, run it under cool water.
Combine all the ingredients (except the water) for the creamy pesto sauce in the bowl of a food processor. Blend until it becomes a thicker paste. Lower the speed to low and slowly drizzle in cold water until a thick sauce is formed. The consistency should be similar to yogurt.
Toss the pasta, vegetables, and creamy pesto together in a bowl. You can eat this immediately but it’s best if you let it rest for at least 30 minutes before enjoying. When ready to eat, top the Creamy Pesto Pasta Salad with fresh basil, lemon zest, and parmesan cheese if using.
You can store the pasta salad in the fridge for 3-4 days in an airtight container. Pasta salad is best served cool, not cold, so I like to pull it out of the fridge for at least 30 minutes before eating.Print