tomato, corn and basil spaghetti salad

Noodles & Pasta

Tomato, Corn & Basil Spaghetti Salad

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. Serve this pasta as a vegetarian main or serve alongside grilled chicken or shrimp.

Ingredients

5 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon lemon juice
¾ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon grated garlic
¾ cup crumbled feta cheese, divided
½ cup thinly sliced fresh basil leaves, plus whole leaves for garnish
12 ounces whole-wheat spaghetti, broken into thirds
2 medium corn, husked
1 medium zucchini, trimmed and halved lengthwise
cooking spray
2 cups multicolored cherry tomatoes, halved

Directions

Combine oil, vinegar, lemon juice, salt, pepper, garlic and 1/2 cup feta in a medium jar. 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. Drain. 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 (350°F to 400°F). Oil the grill rack. Coat corn and zucchini with cooking spray. Grill until charred on all sides, 10 to 15 minutes for the corn and about 10 minutes for the zucchini. 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.