When summer hits its peak, and the produce is practically begging to be eaten, this is the recipe I turn to. Forget heavy, mayo-laden pasta salads! This vibrant spaghetti salad is a celebration of the season, bursting with sweet corn cut straight from the cob, crisp garden veggies, and a tangy-sweet dressing that ties it all together. It’s light, refreshing, and incredibly easy to whip up for a potluck, a picnic, or a simple, satisfying dinner on the patio. Let’s capture the taste of sunshine in a bowl!
Ingredients
• 1 14- to 16-ounce / 400- to 450-gram package dried multigrain, whole wheat, or regular spaghetti
• 4 fresh ears sweet corn
• 1 small cucumber, seeded and chopped
• 1 small summer squash, chopped
• 1 small red onion, finely chopped
• 1 stalk celery, thinly sliced
• 1 large red sweet pepper, chopped
• 1/2 cup / 120 ml cider vinegar
• 1/3 cup / 80 ml olive oil
• 1 tablespoon / 15 grams sugar
• 1/2 teaspoon / 2.5 grams salt, plus more to taste
• 1/2 teaspoon / 1.5 grams dry mustard
• 1/2 teaspoon / 1 gram celery seeds
Instructions
1. Cook the spaghetti according to package directions. In the final 3 minutes of cooking, add the whole ears of corn to the boiling water to cook alongside the pasta.
2. Drain the pasta and corn together in a colander. Immediately rinse the pasta with cold water to stop the cooking process and cool it down; drain thoroughly. Use tongs to transfer the corn to a cutting board to cool.
3. Transfer the cooled pasta to a large serving bowl. Add the chopped cucumber, summer squash, red onion, celery, and red sweet pepper. Stir to combine.
4. Once the corn is cool enough to handle, stand an ear upright on the cutting board. Carefully slice downwards with a sharp knife, cutting the kernels off in long planks.
5. For the dressing, combine the cider vinegar, olive oil, sugar, 1/2 teaspoon salt, dry mustard, and celery seeds in a screw-top jar. Seal the lid tightly and shake vigorously until well combined.
6. Pour the dressing over the pasta and vegetable mixture, tossing well to coat everything evenly. Gently fold in the corn planks. Season with additional salt to your liking. Serve immediately, or cover and chill for up to 24 hours.
Nutritional Information
• Nutrition Facts
• PER SERVING: 320 cal., 11 g total fat (1 g sat. fat), 0 mg chol., 181 mg sodium, 47 g carb., 6 g fiber, 11 g pro.
Pro Tips
• If fresh corn isn’t in season, substitute with 2 cups / 340 grams of frozen corn. Place the frozen corn in a colander and pour the hot, cooked pasta directly over it to quickly thaw the kernels.
• For the best flavor, let the salad chill for at least an hour before serving. This allows the vegetables and pasta to absorb the delicious dressing. If making a day ahead, keep the dressing separate and toss just before serving to maintain the crunch of the veggies.
• Feel free to customize with other summer vegetables! Halved cherry tomatoes, blanched green beans, or shredded carrots would all be fantastic additions.
• To make this a more substantial main course, fold in a can of rinsed and drained chickpeas or some crumbled feta cheese for a salty, creamy contrast.
FAQ
Q: How can I add more protein to this vegetarian pasta salad
A: To make this a more substantial and protein-rich vegetarian meal, fold in a can of rinsed and drained chickpeas as suggested in the Pro Tips. For a non-vegan option, crumbled feta cheese also adds protein and a salty, creamy contrast.
Q: Can I make this spaghetti salad vegan
A: Yes, this recipe is easily made vegan. Most dried spaghetti is naturally vegan (made without eggs), but always check the package ingredients to be certain. The dressing and all other vegetable ingredients are already plant-based, so no other substitutions are needed.
Q: Is it possible to make this recipe gluten-free
A: Absolutely. To make this a gluten-free spaghetti salad, simply substitute the multigrain or whole wheat spaghetti with your favorite brand of gluten-free spaghetti. Cook the gluten-free pasta according to its specific package directions, as cooking times can vary. All other ingredients in the recipe are naturally gluten-free.
Q: What’s the best way to store this pasta salad
A: You can store the finished salad in a covered container in the refrigerator for up to 24 hours. For the best texture and crunch, especially if making it a day ahead, store the dressing separately from the pasta and vegetables. Toss everything together just before serving.
