Summer Succotash Pasta Salad
This post was sponsored by Chickapea Pasta. All opinions expressed here are mine alone.
Summer Succotash Pasta Salad is a hearty gluten free, vegetarian pasta salad tossed in a basil lime vinaigrette!
I know we have about a month left of spring, but my mind is gearing up for summer. Who’s with me?? We’ve had our share of hot days already here in CA, so I’ve busted out the shorts, flip flops, and planted my summer garden.
I seriously can’t wait to get my first taste of sweet, juicy garden grown tomatoes.
This Summer Succotash Pasta Salad definitely has something to do with my excitement for summer. It’s packed with fresh grilled corn, and I’m over the moon that corn is back in season!
There’s also grilled zucchini (which is the best way to eat it in my opinion), along with gaggles of other fresh summer produce. There are also fresh mozzarella pearls because cheese…and a wildly fresh and flavorful basil lime vinaigrette.
All the reasons I’ve mentioned above aren’t even what makes this summer succotash pasta salad recipe so special. Normally pasta salad is merely a side dish, but not this one. It’s the main dish, the side dish, the only dish you need.
It’s a summer potluck in one bowl!
How is this possible? It’s all because of Chickapea Pasta.
Chickapea Pasta is life changing. It’s gluten free, vegan, and made with only 2 wholesome ingredients –> organic chickpeas and lentils. There’s no added anything! It’s also packed with 27 grams of protein and 13 grams of fiber per serving and is high in Iron and B vitamins.
This pasta is 100% real food that you can feel good about.
I’ve tried many gluten free pastas — not because I’m gluten intolerant, but because I feel that I could use less gluten in my life. Chickapea Pasta is unlike any other gluten free pasta I’ve tried. It’s so hearty with a firm texture — there are no limp lifeless noodles here! This pasta holds its shape beautifully.
I first tried Chickapea Pasta a few months ago, and it has quickly become a staple in my kitchen (perhaps you’ve seen me cooking it up on my Instagram stories)? Not only do I love it, but the rest of my family has bought into it too.
My boys don’t care much for traditional pasta (who’s kids are these?), so the true test was when I served them Chickapea Pasta and they ate every last bit. They’re growing teenage boys so they need a lot of protein, and I love that they get a substantial amount of plant-based protein with this pasta.
Let’s talk about this vegetarian pasta salad now shall we?
If you’re not familiar with succotash, it’s a dish that originated in the South. Normally it’s cooked over the stove top and includes lima beans and corn.
This summer succotash pasta salad was inspired by the summer succotash salad that I posted last year. I’m not a fan of lima beans, so I used fava beans from my garden instead. Peas would also be a great option!
I wanted to incorporate some grilled vegetables into this summer succotash because I love the smoky flavor that it lends to this pasta salad (and I’m a sucker for gorgeous grill marks).
There’s also a double dose of basil in the salad and the basil lime vinaigrette to give it even more fresh summer flair!
This Summer Succotash Pasta Salad recipe is just the dish you need to kick off your summer and keep it going strong all season long.
Recipe Notes:
- You may substitute the fava beans with frozen lima beans or peas — simply boil with the pasta during the last minute or 2 of cooking time.
- Omit the the mozzarella cheese for a vegan option.
- The dressing may be made in advance, and all of the produce may be prepped ahead with the exception of the chiffonade of basil.
- The Chickapea pasta holds its shape very well and makes incredible leftovers! Reserve some of the dressing for drizzling over the leftovers.
See all of my Gluten Free recipes.
More vegetarian recipes:
Instant Pot Vegetarian Minestrone Soup
Vegetarian tacos by Cookie + Kate
Grilled Vegetable Summer Succotash Pasta Salad
Ingredients
For the dressing:
- 1 cup (28 grams) loosely packed torn fresh basil
- 2 limes juiced
- 1 tablespoon (15 ml) white balsamic vinegar (may be substitued with white wine vinegar)
- 2 teaspoons (12 ml) pure maple syrup
- 1/2 cup (120 ml) extra virgin olive oil
- salt and pepper to taste
For the salad:
- 1 cup (100 grams) shelled fava beans (may be substituted with frozen thawed lima beans)*
- 8 ounces (227 grams) Chickapea spiral pasta
- 2 tablespoons 30 ml extra virgin olive oil
- 3 ears corn husked (about 2 cups shucked)
- 1 large zucchini cut lengthwise into 1/4″ slices
- 1 cup (100 grams) cherry tomatoes, halved
- 1 cup (100 grams) fresh mozzarella pearls or balls
- 2 large green onions both white and green parts, sliced on the bias
- 8 large basil leaves rolled lenthwise and sliced thinly into chiffonade
- salt and pepper to taste
Instructions
Prepare the dressing:
- Place the torn basil, lime juice, vinegar, maple syrup, and salt and pepper to taste in the bowl of a food processor and pulse about 4 times until roughly chopped.
- With the machine running, add the oil through the feed tube and process until smooth. Add more seasoning if necessary and set aside.
Prepare the pasta salad:
- Fill a large sauce pan with water, cover, and bring to a boil over high heat. Add the fava beans if using and boil for 2-3 minutes. Remove with a slotted spoon and place in a colander. Rinse with cold water and place in a bowl. Squeeze from the outer skins while the pasta cooks.
- Add the Chickapea spiral pasta to the boiling water and cook according to package instructions. Place in a colander, rinse with cold water and drain. Place the pasta in a medium bowl and toss with enough of the vinaigrette to coat and let stand at room temperature.
- Preheat the grill to medium high. Toss the ears of corn and zucchini slices with the 2 tablespoons of olive oil and place on the hot grill. Grill the zucchini 2-3 minutes per side until well charred and softened, and grill the corn 10-15 minutes until well charred turning every 5 minutes. Allow to cool slightly, then chop the zucchini, and remove the corn kernels from the cob and place in the bowl with the pasta.
- Add the cherry tomatoes, green onions, mozzarella, and chiffonade of basil to the pasta. Add the desired amount of basil lime vinaigrette and adjust the seasoning as necessary. Toss, serve, and enjoy!
Video
Notes
- You may substitute the fava beans with frozen lima beans or peas — simply boil with the pasta during the last minute or 2 of cooking time.
- Omit the the mozzarella cheese for a vegan option.
- The dressing may be made in advance, and all of the produce may be prepped ahead with the exception of the chiffonade of basil.
- The Chickapea pasta holds its shape very well and makes incredible leftovers! Reserve some of the dressing for drizzling over the leftovers.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
23 Comments on “Summer Succotash Pasta Salad”
I still can’t get over how fresh this pasta is! It just bursts Summer, BBQ and comfort! Will be making this for sure 🙂
I love this idea, so fresh and springy. I’m absolutely crazy about this pasta. I’m so excited because I just got some fava beans.
This looks gorgeous, so delicious and very creative! Great video Marcie… 🙂
Thank you Puja!
That dressing looks AMAZING! I seriously want to drink it from the jar. This whole salad just looks incredible and so perfect for summer. Because, yes, I’ve broken out all my summer stuff and can’t wait for it to get here!
Thank you Kelsie and have a great weekend!
Being teen approved means I have to try this. Though my kids are gone, it’s still important to stay at the top of the game and this sounds great!
Thank you Abbe!
This looks incredible! We’re such big fans of Chickapea Pasta. Can’t wait to try it in this recipe!
Thank you Kristen!
Mmmmm I can already imagine how awesome this tastes and I NEED IT! perfect use of chickapea’s chickpea lentil pasta and all that green makes me oh so happy!
Thanks so much Jenn! 🙂
Summer has definitely been on my mind as well – we’ve had a number of close to 90 degree days already so I feel like it’s pretty much here! I am loving the sound of this pasta salad! And I definitely need to try this chickpea pasta!
Yay for summer and pasta salads! Hope you have a great weekend Ashley!
Oh gosh, SO YUM! Seriously, Marcie, that is all I was thinking about as I was reading this post! I LIVE for dishes like this during the spring and summer, so I’m all sorts of drooling over here! LOVE me some grilled veggies and heeeeck yes to pearls of cheese! I adore chickpeas, but for some reason I’ve never tried chickpea pasta. Clearly that NEEDS to change!! I am definitely making this soon! Pinned! Cheers!
Thanks so much Cheyanne and I hope you get to try the Chickapea pasta — it’s so nutritious! Have a wonderful weekend! 🙂
ohhh sweet succotash I love me some chickapea! great recipe for summer or any time of year! thanks for the vegan option
Thank you Lindsay! 🙂
Sounds like you have a great weekend planned! I hope you enjoy the salad AND your new grill Robyn! 🙂
Sounds like the perfect lunch idea!
Thank you Jenny!
I’ve loved succotash since I was little, it’s one of my favorite combinations, so this pasta salad is right up my alley. I want to drizzle that dressing on everything, too!
I never had succotash until a few years back and had no idea what I was missing! Thanks Sue! 🙂