Cold Summer Zucchini Noodle Pasta Salad
This Cold Summer Zucchini Noodle Pasta Salad is an easy, healthy side dish loaded with smoky grilled corn, blueberries and fresh basil! Perfect for summer potlucks!
Servings 4 People, as a side
For the salad
- 1 Ear of fresh corn, shucked
- 1/2 tsp Olive oil
- 1 1/2 Lbs Zucchini, Spiralized with blade b (about 2 large)
- Sea salt
- 1 1/2 Oz Feta cheese, crumbled
- 1/2 Cup Blueberries
For the dressing:
- 2 Tbsp + 1/2 tsp Fresh lime juice (1 Large juicy lime)
- 1 Tbsp Honey
- 1/3 Cup Basil, very tightly packed (one .75 oz package)
- 1/4 tsp Sea salt
- 4 tsp Olive oil
Pre heat your grill to high heat. Rub the corn with the oil. Grill until charred on all sides, about 20-25 minutes, rotating every 8-10 minutes. Set aside until cool enough to handle.
Put the zucchini noodles in a strainer over a bowl and toss with a pinch of salt.. Let them sit while the corn cooks, so they begin to release their water, tossing occasionally.
Once the zoodles have sat, press out as much moisture as your possibly can, and discard it. Then, cover the zucchini noodles with paper towel and press out more moisture. Do this one more time. It seems excessive, but it's key to a non-watery salad!
Toss the zoodles with the feta cheese and blueberries in a large bowl. Using a sharp knife, scrape off the grilled corn kernels and toss them in.
In a SMALL food processor (mine is 3 cups) process the lime juice, honey, basil and salt until smooth and combined. With the food processor running, stream in the oil until the dressing thickens slightly.
Pour the dressing over the salad and toss to evenly coat. Refrigerate for at least 1 hour before serving, so the flavors develop.
Calories: 141kcal | Carbohydrates: 17.3g | Protein: 3.3g | Fat: 7.6g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.2g | Cholesterol: 9.5mg | Sodium: 298mg | Potassium: 439mg | Fiber: 3.2g | Sugar: 10.2g | Vitamin A: 1650IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 0.7mg