This bright spaghetti salad makes the most of summer produce.
Zucchini and corn get charred on the grill, while cherry tomatoes add freshness and color.
Tossing the pasta in the tangy lemon-feta vinaigrette while it’s warm helps it absorb the flavors better.
Photo: Fred Hardy
Serve this pasta as a vegetarian main or serve alongside grilled chicken or shrimp.
Add sliced basil; cover and shake vigorously until fully combined, about 1 minute.
Bring a large pot of water to a boil.
Cook spaghetti according to package directions.
Place on a large rimmed baking sheet; add 3 tablespoons of the dressing and toss well to coat.
Spread in an even layer and let cool to room temperature, about 20 minutes.
Preheat grill to medium (350F to 400F).
Oil the grill rack.
Coat corn and zucchini with cooking spray.
Transfer to a cutting board to cool slightly, about 5 minutes.
Cut the zucchini into 1/3-inch-thick half-moons and slice the corn kernels from the cob, leaving large pieces intact.
Combine the pasta, corn, zucchini, tomatoes and the remaining 1/4 cup feta in a large bowl.
Drizzle with the remaining dressing and toss to coat.
Garnish with basil leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
