Easy Pasta Salad Recipe

Summer isn't over yet! You can continue to enjoy the benefits of eating seasonal produce by making this easy recipe full of fresh corn, tomatoes, and zucchini. 

Eating in season is not just a nutritious, delicious decision, it also helps reduce your carbon footprint and can be more cost-effective! Spread the savings by sharing this recipe with your loved ones. 

Easy Vegan Summer Pasta Salad Recipe

• 1 package fusilli pasta, cooked as directed on package (sub for your favorite pasta shape)
• 1 zucchini, halved then thinly sliced and lightly steamed or boiled
• 1 ear of sweet corn, boiled
• 4 tbsp Farmer Foodie Italian Herb Cashew Parmesan
• A cup of sliced cherry tomatoes
• Handful of fresh basil
• 2 tbsp olive oil (sub for any oil you like)
• 3 tbsp lemon juice
• Salt and pepper (to taste)
• Optional - vegan mozzarella, cubed 

Boil water, add salt, and cook pasta as directed on package. You can either cook corn in a separate pot, or save pasta water to cook corn and zucchini. Both corn and zucchini cook quickly so keep a close eye on the stove. You can also lightly steam zucchini instead.

Drain pasta and set aside.

Allow corn and zucchini to cool then cut kernels off the cob.

Slice cherry tomatoes in half. Combine pasta, tomatoes, zucchini, and corn in large bowl.

In a small bowl, whisk together olive oil, cashew parm, lemon juice, salt, and pepper – or add everything directly to large bowl. Combine dressing with other ingredients.

Chiffonade the basil leaves or leave them whole if they are on the smaller side.

Dice up the vegan mozzarella and mix into bowl.

Cover bowl and leave in the refrigerator for at least an hour before serving. Enjoy!

Notes: For the mozzarella I recommend Miyoko’s, Good Planet, or Follow Your Heart. They all have either blocks or cubes so it is more convenient than slices. You can also use the vegan Babybel and cut it into smaller chunks. Pro tip: use legume-based pasta for extra protein or a gluten-free option.