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+ servings
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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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


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!



  • 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.


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!