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Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 -6


  • 2 medium ears of yellow corn husked
  • salt to taste
  • 1 cup of grape tomatoes quartered and seeds squeezed out
  • 1 14 oz 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


  • Place all of the ingredients for the dressing in a bowl and whisk together. Set aside in the refrigerator.
  • 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.
  • 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.