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Vibrant Summer Spaghetti Salad with Corn – vegetarian recipe
Stav Kogan

Vibrant Summer Spaghetti Salad with Corn

A light and refreshing spaghetti salad celebrating the season, bursting with sweet corn, crisp garden veggies, and a tangy-sweet dressing. Perfect for a potluck, picnic, or a simple summer dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 320 serving
Calories: 320
Ingredients Method Nutrition

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 ml) (15 grams / 0.53 oz) sugar
  • 1/2 teaspoon (10 ml) (2.5 grams / 0.09 oz) salt, plus more to taste
  • 1/2 teaspoon (10 ml) (1.5 grams / 0.05 oz) dry mustard
  • 1/2 teaspoon (10 ml) (1 gram / 0.04 oz) celery seeds
  • If fresh corn isn't in season, substitute with 2 cups (480 ml) / 340 grams (12 oz) 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.

Method
 

  1. Cook the spaghetti according to package directions.
  2. In the final 3 minutes of cooking, add the whole ears of corn to the boiling water to cook alongside the pasta.
  3. 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.
  4. Transfer the cooled pasta to a large serving bowl.
  5. Add the chopped cucumber, summer squash, red onion, celery, and red sweet pepper.
  6. Stir to combine.
  7. 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.
  8. For the dressing, combine the cider vinegar, olive oil, sugar, 1/2 teaspoon (10 ml / 0.3 fl oz) salt, dry mustard, and celery seeds in a screw-top jar. Seal the lid tightly and shake vigorously until well combined.
  9. Pour the dressing over the pasta and vegetable mixture, tossing well to coat everything evenly. Gently fold in the corn planks.
  10. Season with additional salt to your liking.
  11. Serve immediately, or cover and chill for up to 24 hours.

Nutrition

Calories: 320kcalCarbohydrates: 47gProtein: 11gFat: 11g

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