Best 4 Summer Succotash Pasta Salad Recipes

In the realm of summer cookouts and backyard gatherings, there's a dish that effortlessly encapsulates the vibrant spirit of the season: Summer Succotash Pasta Salad. This tantalizing recipe seamlessly blends the flavors of fresh summer vegetables, tender pasta, and a zesty dressing, resulting in a symphony of textures and flavors that will delight your taste buds. As you dive into this culinary adventure, you'll encounter a vibrant array of recipes that showcase the versatility and adaptability of this beloved summertime salad. From the classic version brimming with sweet corn, lima beans, and red bell peppers to innovative takes featuring roasted zucchini, sun-dried tomatoes, and grilled halloumi, there's a recipe here to satisfy every palate and preference. Whether you're seeking a light and refreshing side dish for your next barbecue or a flavorful main course for a casual lunch, Summer Succotash Pasta Salad promises to be the star of the show. With its vibrant colors, enticing aromas, and irresistible taste, this dish is sure to become a staple in your summer recipe collection.

Here are our top 4 tried and tested recipes!

SUMMER-ISH SUCCOTASH SALAD

Summer-ish Succotash Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups frozen corn kernels, defrosted
1 can butter beans, drained
1 small red bell pepper, chopped
1/2 small red onion, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped parsley leaves, a handful
2 tablespoons peanut or vegetable oil
Salt and pepper

Steps:

Combine veggies and dress with vinegar and oil, salt and pepper.

SUCCOTASH PASTA

Succotash Pasta image

If you crave a new summer pasta, try this dinner inspired by Succotash-a hearty southern side dish made with sweet corn and lima beans. Our version substitutes zucchini for the pale green beans and adds some kick with crisped bacon and jalapeño.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 50m

Number Of Ingredients 13

Ingredients

3 slices bacon (4 ounces), chopped
12 ounces short, tubular pasta, such as penne
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, halved and thinly sliced (1 cup)
2 small zucchini (10 ounces total), halved lengthwise, then cut crosswise into 1/4-inch-thick half-moons (about 2 cups)
2 basil sprigs, plus 1/3 cup fresh leaves, sliced if large, for serving
1 1/2 cups fresh corn kernels, plus milk scraped from cobs (from 2 ears)
1 pint cherry tomatoes, halved
2 cloves garlic, minced (2 teaspoons)
1 jalapeño (ribs and seeds removed for less heat, if desired), minced
3 tablespoons apple-cider vinegar
1 1/4 ounces Parmigiano- Reggiano, grated (1/2 cup), plus more for serving

Steps:

Cook bacon in a large straight-sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet.
Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes.
Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and 1/2 cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.

SUMMER PASTA SALAD II

Summer Pasta Salad II image

This is the pasta salad that my mom makes. It's even better the day after.

Provided by MENTHA

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 45m

Yield 10

Number Of Ingredients 16

Ingredients

1 pound rotini/corkscrew pasta
1 red bell pepper, chopped
1 small zucchini, sliced
1 small red onion, chopped
1 (2 ounce) can sliced black olives
1 (6 ounce) can artichoke hearts, drained
¼ cup chopped fresh broccoli
½ pound salami, cut into strips
½ pound pepperoni, each piece cut into 4
½ pound mozzarella cheese, cut into strips
2 cups Italian-style salad dressing, divided
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 clove garlic, chopped
salt and pepper to taste
1 tomato, quartered

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges

Nutrition Facts : Calories 504.7 calories, Carbohydrate 24.9 g, Cholesterol 62.8 mg, Fat 36.3 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1900.5 mg, Sugar 5.5 g

SUMMER SUCCOTASH PASTA SALAD

Summer Succotash Pasta Salad image

Provided by Catherine McCord

Categories Pasta Kid-Friendly Quick & Easy Dinner Lunch Parmesan Corn Healthy Weelicious Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1/2 pound cooked bowtie pasta
1/2 cup halved cherry tomatoes
1/2 cup fresh or frozen, defrosted, corn kernels
1/2 cup fresh or frozen, defrosted, green peas
1/4 cup pitted black olives, sliced
1/4 cup grated parmesan cheese
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

Steps:

1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
3. Pour the dressing over the pasta and toss to combine.

Tips:

Use fresh vegetables: In-season vegetables will have the best flavor and texture. You can also use frozen vegetables, but be sure to thaw them completely before using.
Cook the pasta al dente: This means the pasta should be cooked until it is still slightly firm to the bite. Overcooked pasta will be mushy and not as flavorful.
Don't overcook the beans: You want the beans to be tender, but not mushy. If you overcook them, they will lose their shape and flavor.
Use a light vinaigrette dressing: A heavy dressing will weigh down the salad and make it less refreshing. A light vinaigrette dressing will allow the flavors of the vegetables and pasta to shine through.
Add some fresh herbs: Fresh herbs, such as basil, oregano, or thyme, will brighten up the salad and add a pop of flavor.
Serve the salad chilled: This salad is best served chilled, so make it ahead of time and store it in the refrigerator for at least 30 minutes before serving.

Conclusion:

This summer succotash pasta salad is a delicious and refreshing way to enjoy the flavors of summer. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light lunch or a hearty side dish, this salad is sure to please everyone at your table.