Summer Market Pasta Salad

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Dairy-free/Nut-free/Gluten-free option/Vegan option

Skill Level: Beginner

Yield: 8-10 side dish servings

Prep Time: 30-40 minutes

Cook Time: 10-12 minutes

Equipment Needed:

• Cutting board 

• Chef's knife 

• Food processor or blender

• Air fryer (optional)

The Recipe:

Ingredients:

For the Basil Vinaigrette:

• About 2 cups packed basil

• 1 clove garlic, minced

• 2 tablespoons shallot, minced

• 2 teaspoons fresh lemon juice

• 2 tablespoons red wine vinegar

• 1 teaspoon Kosher salt

• 1/2 cup extra virgin olive oil

For the pasta salad:

• 12 ounces regular or gluten-free pasta, any shape (I like penne, but I also think bowtie or corkscrew pasta would work really nicely here)

• 8-12 ounces bacon, cooked and cut into small strips

• 1 pint cherry tomatoes, sliced in half

• 1 small zucchini, cut into bite-sized pieces

• 1 small summer squash, cut into bite-sized pieces

• 2-3 ears of sweet corn, cooked and kernels stripped from the cobs

Procedure:

1. Make the basil vinaigrette: Add all vinaigrette ingredients to a food processor or blender and process until smooth. Taste and season with more Kosher salt and freshly ground black pepper as desired.

2. Bring a large pot of water to a rolling boil, salt generously with Kosher salt, and add your pasta. Cook until al dente according to package directions and drain. Rinse with cold water and set aside.

3. Cook your zucchini and summer squash. This can be done however you like; I did mine in the air fryer and it took about 5-6 minutes per batch. You could also toss them in a little olive oil and sautee, roast, or grill as well.

4. Add cooked pasta, bacon pieces, cherry tomato halves, zucchini pieces, summer squash pieces, and corn kernels to a large serving bowl. Add basil vinaigrette and toss all ingredients together until thoroughly combined. Taste, and season with additional Kosher salt and freshly ground black pepper to taste. Store in the refrigerator for 3-4 days.

To Serve: This fresh summer market salad is fantastic alongside grilled steak, burgers, brats, or any of your favorite summer fare! It also makes a delicious meal on it's own.

Adjusting for your diet: This recipe can easily be made vegan by omitting the bacon or using a plant-based substitute, or other protein such as chickpeas. If you want to make this recipe gluten-free, simply use your favorite gluten-free pasta.

Tips:

• Be sure to use fresh lemon juice in the basil vinaigrette, not bottled.

• This basil vinaigrette is super vibrant and flavorful; I also love to use it on salads, drizzled over tomatoes and fresh mozzarella, or even as a spread on sandwiches.

• Bacon is on of those things that I really feel like you have to measure with your heart; if you are making this pasta salad for a crowd that you know loves bacon I would encourage you to use 12 ounces (or maybe more!).

• Cooking a large amount of bacon mess-free is easy if you do it in the oven! Line a baking sheet with tinfoil and preheat an oven to 400 degrees Fahrenheit. Arrange the bacon in a single layer (use a second baking sheet if necessary) and cook in the oven for about 10 minutes, or until the bacon has reached your desired level of crispiness. Remove bacon from the oven and use a tongs to transfer it to a paper-towel lined plate.

• If possible, I suggest maximizing your multi-tasking abilities while preparing this pasta salad. Preheat your oven for the bacon and get your water boiling for your pasta right away; while these are coming to temp and cooking you can be prepping all of your veggies. I also suggest cooking the corn in advance (maybe even the day before) if you are able!

• Tomatoes are easiest to slice with a serrated knife such as a bread knife.

• You could easily skip the step of cooking the zucchini and summer squash, if you like to eat them raw! I like mine with a little color on them.

• We love to grill corn in the husks when we cook it. Start by removing any pieces of the husk that are sticking straight out as well as the silks that stick out of the husk (to avoid them catching fire), then soak the corn (still in the husk) in a bucket or bowl of water for about 10 minutes. Grill over medium heat for about an hour, turning at least once. Allow to cool for 10 minutes if possible before you attempt to husk (or wear heat-proof mitts/gloves to protect your hands). Other common methods of cooking corn include husking and boiling in water for 7-10 minutes, or wrapping individual husked cobs in aluminum foil and roasting in a 425 degree Fahrenheit oven for 20-25 minutes, turning once.

The Story:

Although the winters tend to get a little long, there's nothing better than summer in Minnesota. The sun is out, the lake days are plentiful, and by July my FAVORITE season of all is in full swing: farmer's market season! Beautiful trays of bell peppers, potatoes, cucumbers, and summer squash abound.

Once we hit August, my kids get excited for their favorite season of all, which is sweet corn season.

The best and most cost efficient sweet corn farm (shown here) is about 20 minutes from my house; they sell their delicious ears for just $3.50/dozen!

My daughter was in an accident in early July that has quite unfortunately rendered her two front teeth unusable for now, but not even having to settle for kernels that were stripped from the cobs could deter her excitement to taste this summer's beautiful golden cobs.

I love providing my kids with opportunities to help out with food prep in any way they can, and husking corn is a GREAT family activity for all ages! I like to freeze a lot of sweet corn to be used in the winter, so a few times during the season I will buy 4-5 dozen ears and we will sit on the deck and husk corn together. My 3-year old really got into it this year; I think he did 3-4 ears all by himself.

I created this pasta salad recipe after a trip to the farmer's market; I was going to a friend's lake house with a couple of families and I wanted to use my fresh veggies in a family-friendly dish. My kids adore pasta salad, and adding bacon and a bright, acidic basil vinaigrette made this Summer Market Pasta Salad a huge hit.

Although the season is fleeting, Minnesota sweet corn season is so special, and we look forward to it all year. This pasta salad is an ode to all of the summer veggies that make this season so droolworthy.

What's your favorite way to use sweet corn?

Happy tasting!