Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

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Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

In honor of there only being a month of summer left (which is so depressing), I wanted to create another go-to zucchini pasta salad.

This recipe’s got all the summer classics – corn, tomatoes, zucchini and basil. And this dressing will become a go-to for you, once you make it – it’s tangy, zesty, creamy and low calorie, made with nonfat Greek yogurt, fresh herbs and sherry vinegar.

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

You all love my Italian Zucchini Pasta Salad, but I’m sure you’re looking for something different now to switch things up. Your friends are probably getting tired of you bringing the same salad to BBQs.

Well, I’ve got just the ticket – this new pasta salad! The creamy, light and citrusy Greek yogurt herb dressing is the quintessential refreshing taste that every summer pasta salad needs.

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

Everything comes together very quickly, since everything but the corn is raw.

Speaking of corn, let me go off on a tangent for a second and say this: never buy canned corn. Nothing good will ever come from it. If you don’t have access to fresh corn, frozen is better than canned. There is nothing like a freshly boiled sweet corn (especially here in New Jersey – ours is the best!) It takes less than 10 minutes to make freshly boiled corn and your guests eating this pasta salad with thank you.

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

If you want to make this into a complete meal, serve it up with some freshly grilled shrimp or chicken – nothing too heavy. It’ll work so well at barbecues and won’t weigh you down.

This salad travels well and stays fresh for long. Actually, I made this Tuesday morning and went out on Tuesday night to celebrate my engagement over dinner with some friends in New York (check out Louro in the West Village – delicious farro salad!) and came back after having a few glasses of wine and snacked on this salad! The longer the dressing sits with the noodles, the more the zucchini absorbs the flavors.

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

Go ahead and add anything else into this pasta salad, it’s extremely versatile, just remember my one bit of advice – use fresh corn!

What’s your favorite dressing for summer pasta salads?

Nutritional Information & Recipe


Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

Yields 4-6

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 medium ears of yellow corn, husked
  • salt, to taste
  • 1 cup of grape tomatoes, quartered and seeds squeezed out
  • 1 14oz can chickpeas, drained, rinsed
  • ½ cup small diced red onion
  • 1 large basil chiffonade (a handful of ribbon-sliced basil)
  • 2 medium zucchinis
  • For the dressing:
  • 1 clove of garlic, very finely minced
  • 2 tablespoons sherry vinegar
  • 1/4 cup plain nonfat Greek yogurt
  • 1 teaspoon lemon juice
  • ¼ teaspoon onion salt
  • 1 tablespoon finely minced parsley
  • 1 teaspoon extra virgin olive oil
  • pepper, to taste


  1. Place all of the ingredients for the dressing in a bowl and whisk together. Set aside in the refrigerator.
  2. Place the corn in a pot and cover with water. Lightly salt the water and bring to a boil. Once boiling, let cook for about 2 more minutes or until corn is easily pierced with a fork. Drain into a colander and shave the kernels off the corn with a knife and set aside.
  3. Slice the zucchinis halfway lengthwise, careful not to pierce the center. Spiralize, using Blade B and place in a bowl with the tomatoes, corn, beans, onion and basil. Pour over the dressing and toss to thoroughly combine.

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

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June Baby says:
That looks awesome! Love the Greek flavors in here. :)
debbiem11 says:
Hi Ali, thank you so much for sharing these recipes! It's because of you that I own a spiralizer :) Can you please tell me if the nutritional information you provide includes the dressing per serving? Thanks again!
Sarah Fawcett says:
Definitely going on my lunch list for this week yum yum
Yay! You won't regret it :)
Anonymous says:
Made the Zucchini Summer Pasta Salad for dinner tonight, it was great!!! I am looking forward to leftovers for lunch tomorrow. Love all your recipes I've tried.
Gwen says:
Another great recipe! Colorful and quite flavorful. Whipped this up before going off to a meeting and could hardly wait to get home to eat it! It was well woth the wait. Thank you for your creativity and sharing. Be blessed.
I'm so glad you liked it - it's definitely a quick and easy one, that's filling and delicious !
Linda says:
I added FETA Cheese and Cucumbers...Delicious!!!!!
Anonymous says:
Delicious, I enjoyed every crunch. My first time eating zucchini.
Yay! I'm so glad to hear that!
Caitlin says:
This looks unbelievably delicious! I've been meaning to try zucchini pasta
Dawn says:
This sounds fabulous, definitely going to make it in the next few days. Is it absolutely necessary to boil the corn? I make a few raw summer corn salads with fresh-from-the-farm-corn (I'm also in NJ) that are delicious.
You can change the recipe up to your preference, of course! Boiling the corn brings out their natural sugars and sweetness.
dick bennett says:
you call for two ears of corn and the directions say "place the ear of corn" which is singular. One is incorrect, I assume the two ears are correct. I'm surprised after all of these comments no one else asked this question.
C says:
Sounds yummy. The direction "Slice the zucchinis halfway lengthwise, careful not to pierce the center" is not clear. Please explain further. Thanks.
Jamie says:
I can't get enough of these zucchini recipes! So easy to make and healthy and yummy! I made it as written, except omitted onion and added cheese. Looooved it!

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