Corn Succotash Pasta Salad

Corn Succotash turned into Pasta Salad!

This new recipe is fresh, colorful, and packed with flavor — a pasta salad that actually feels exciting and different from the others. I love the combination of sweet corn, juicy tomatoes, creamy feta, and bright lime that makes every bite actually POP. Plus, it’s quick to make, easy to customize, and perfect to share at potlucks, BBQs, pool parties, or a simple weeknight side.

If you are looking for something a bit different to serve this spring and summer, this is IT!

Ingredient List:

• 3 cups frozen corn (no need to thaw — it’ll cook in the skillet)
• 1 zucchini, sliced into rounds and quartered (choose firm, medium-sized zucchini)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 pint grape or cherry tomatoes, halved
• 1/2 red onion, diced
• 1 teaspoon paprika
• 3 tablespoons butter, divided
• Salt and pepper, to taste
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro (optional)
• 4 ounces crumbled feta cheese
• 8 ounces medium shell pasta (conchiglie), cooked and rinsed with cold water

How to Make Corn Succotash Pasta Salad

Melt two tablespoons of butter in a large skillet over medium heat. Add bell peppers, red onion, corn, and zucchini. Cook, stirring occasionally, for about 5-6 minutes, until zucchini is tender and veggies are hot. Season with salt, pepper, and paprika, and mix well.

Remove from heat and let cool slightly. While still warm, stir in the tomatoes, lime juice, cilantro, feta cheese, pasta, and remaining tablespoon of butter. Mix well.

Serve immediately while warm, or refrigerate until ready to serve cold.

Recipe Tips and Variations:

Cilantro can be one of those tastebud-specific herbs, so if you want to mix it up, feel free to substitute for something bland like parsley or more flavorful like basil.

Chopped avocado goes well with this salad, but once cut, avocado browns quite quickly. If adding it, do it right before serving.

What to Serve With This Salad: This corn succotash pasta salad pairs as a side dish with any type of chicken, steak, BBQ ribs, or burgers. Basically paper plate food!

It also makes a great side for pulled pork sandwiches or alongside other summer favorites like creamy dill cucumber salad or broccoli strawberry salad. If you are adding to dinner, I like serving a simple oven baked chicken breast right on top!

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Flavors will hold up and always stir before serving to mix up any settled dressing.