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!

Grilled Vegetable Summer Succotash Pasta Salad is packed with grilled and fresh summer produce, fresh mozzarella pearls, and Chickapea gluten free pasta. It's tossed in a basil lime vinaigrette and is the ultimate summer pasta salad! @FlavortheMoment

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.

summer succotash pasta salad in glass bowl

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

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.

close up of summer succotash pasta salad

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.

summer succotash pasta salad close up

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!

summer succotash pasta salad in small bowl

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.
summer succotash pasta salad overhead shot

See all of my Gluten Free recipes.

More vegetarian recipes:

Butternut squash quinoa salad

Greek chopped salad

Instant Pot Vegetarian Minestrone Soup

Pumpkin Chili Mac

Vegetarian tacos by Cookie + Kate

summer succotash pasta salad in white bowl

Grilled Vegetable Summer Succotash Pasta Salad

Grilled Vegetable Summer Succotash Pasta Salad is a hearty gluten free, vegetarian pasta salad tossed in a basil lime vinaigrette!
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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

Serving: 1g, Calories: 193kcal, Carbohydrates: 23g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Cholesterol: 6mg, Sodium: 251mg, Fiber: 4g, Sugar: 10g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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