A Fresh Pasta Salad For Summer

Hi there! It’s been awhile, at least it feels like it. For the last couple of weeks my computer has been out of commission, so I’ve been posting more on Instagram and Facebook. OK, now that I’ve gotten that out of the way, lets get on with the matter at hand – a new post.

Do you need a fresh summer salad? I’ve got just the one for you.

I found it in the June issue of Good Housekeeping. I needed something for an upcoming dinner party, it sounded so good that I decided to give it a try. I’m so glad I did. Here’s the recipe from their website.

YIELD: 8 servings


  • 1 lb. spaghetti
  • 2 ears corn, shucked
  • 1 medium yellow squash, cut into 1/2″-thick slices
  • 1 medium zucchini, cut into 1/2″-thick slices
  • 1 small bell pepper, seeded and cut into sixths
  • 4 green onions, trimmed
  • 2 tbsp. olive oil
  • 1 lemon
  • 1/2 c. store-bought refrigerated pesto
  • 1 pt. grape tomatoes, halved
  • 1/4 c. packed fresh parsley, chopped


  1. Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
  2. In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
  3. Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.
  4. Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.
Nutritional information (per serving): About 370 cals, 12 g protein, 54 g carbs, 12 g fat (2 g sat), 5 g fiber, 435 mg sodium.
I’ve made it twice now, but I tweaked it a bit. Do you do that too? Deleting some things, adding others, changing the proportions…I find it’s a learning curve,
I’ll never know why I always try out a new recipe when I’m having guests? There’s always the chance that it will be an epic fail with no backup, but this time it worked well. It was so yummy, and I got lots of compliments.
 Lessons learned:
As I’ve said, I hardly ever follow the recipe verbatim. Below are my notes.
1) The first time I made it I made my own pesto, the second time I used ready made pesto from Trader Joe’s. I found it a time saver and I liked it just as well.
2) The first time I used whole grain spaghetti. I found it to be just a little too heavy on the pasta. The second time I used angel hair pasta and thought it was more light and more in keeping with summer fare.
3) Speaking of the pasta, the recipe calls for 1 pound. Both times, I found there to be too much pasta for the remaining ingredients. I used about 1/2 pound each time, and liked the proportions.
4) The grilled veggies make the dish, so I would never skip this step. However, I didn’t include the corn or yellow squash – just a personal preference. I substituted raw broccoli florets instead and used two colors of bell peppers.
5) Something I might try next time – add some small cubes of mozzarella cheese?
 This is my new go to summer salad. It is so colorful, fresh, clean, and easy to put together.
 I’ve pinned it on Pinterest here, and of course you can visit Good Housekeeping’s site here for the original recipe.
Until next time…

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About cyndimrdch@gmail.com

I'm passionate about design in all forms - interiors, architecture, food, fashion, and...life. Join me in my adventures.

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