Zucchini Corn Pasta Salad with Creamy Pickled Jalapeno Dressing! Whether you’re preparing a summer barbecue, a potluck, or a quick weeknight dinner, this zucchini corn pasta salad is sure to impress with its bold flavors and creamy texture.

Discover the vibrant flavors of this irresistible Zucchini Corn Pasta Salad, featuring a luscious Creamy Pickled Jalapeno Dressing that will elevate your salad game! Fresh zucchini and sweet corn kernels are combined with perfectly cooked pasta to create a colorful, satisfying dish that’s bursting with flavor. The star of this recipe is the tangy, spicy pickled jalapeno dressing, which adds just the right kick of mild heat and acidity to complement the tender vegetables and al dente pasta.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Honestly, this pasta salad is crazy delicious — it’s become an instant favorite in our household! We all loved how the creamy pickled jalapeno dressing adds a zesty punch, perfectly balancing the sweetness of the corn and the freshness of the zucchini. It’s one of those dishes that just makes everyone ask for seconds, and I’ve already added it to our Top 10 favorite recipes of the year!

If you’re looking for a salad that’s both flavorful and easy to toss together, you absolutely gotta give this one a try. Trust me, once you taste it, it’ll become your go-to for summer gatherings, picnics, or just a quick, satisfying lunch.

Tips for Success:

• Flavor Profile: This Zucchini Corn Pasta Salad with Creamy Pickled Jalapeño Dressing is bursting with flavor and is absolutely delicious. Zucchini, corn, and pasta are coated in tangy pickled jalapeño yumminess.
• Pickled Jalapeños: Pickled jalapeños are fairly easy to find at most major grocery stores in the pickled food section (near the pickles, relish, and olives). Be sure to select tame (mild) versus hot pickled jalapeños.
• Pickled versus Fresh Jalapeño Peppers: Fresh jalapeños do not work as well in this dressing. You do not need to remove the seeds from the pickled jalapenos.  Make sure you select mild “tamed” jalapeño peppers.
• Pickled Jalapeño Brine:  The pickled jalapeño brine comes from the jar of pickled jalapeños. It is the vinegar-based liquid that surrounds the pickled jalapenos.
• Amount of Pickled Jalapeños:  We used 2/3 cup of packed pickled jalapeños. Do not include any of the brine when measuring out the pickled jalapenos.
• Pasta:  We used rotini pasta, you can use other small-cut pasta like elbows, small shells, etc.
• Gluten Free Pasta: When using GF pasta, this recipe is best if eaten immediately after making as gluten free pasta tends to seize up and get a little crunchy after being refrigerated.
• Amount of Pure Maple Syrup: The majority of our taste testers felt that just a hint (1/2 teaspoon) was the perfect amount of sweetness (which was barely any). Feel free to use less or add more.
• Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong.  In this salad, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch.  The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch.  Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
• Cashew Substitutions: You can try the typical cashew substitutions like silken tofu, white beans, or other nuts or seeds with the understanding that the flavor and texture will be impacted accordingly. We have not tested any substitutions.
• Scraping Down the High-Speed Blender: Make sure you scape down the high-speed blender several times. Be sure to scrape out all the dressing from the blender to ensure adequate creaminess.
• Three Cups Cooked Pasta: We used a cooked pasta measurement versus a dry pasta measurement. If we had to guess, we would suggest about 5 to 6 oz. of dry pasta. If you use a dry pasta measurement and find that is still too much pasta, resist the urge to include extra pasta to avoid a dry pasta salad. Additionally, if you are using other than rotini pasta, we suggest starting with 2 cups of cooked pasta, then thoroughly mixing and then slowly adding more and mixing it in until you arrive at the perfect dressing to pasta ratio.
• Corn: Feel free to use Fire Roasted Corn if you can find it. We tested both regular canned corn and canned Fire Roasted Corn. Both are equally delicious.
• Zucchini: We made multiple kitchen tests, do not exceed 10 ounces of diced zucchini to avoid a dry pasta salad.
• Cooking the Zucchini: Do not sauté the zucchini (and corn) beyond 5 minutes. The zucchini will still be slightly firm at the 5-minute mark which is perfect. Start the cooking time of 5 minutes when the corn and zucchini start to sizzle. Remove from the skillet after 5 minutes to stop the cooking process.
• Serving: This salad tastes amazing right after making it. The pasta, zucchini, and corn are warm to room temperature which is perfect.
• Serving after Refrigerating: This recipe is best when served immediately after making; however, if serving after refrigeration, remove from the refrigerator at least 30 minutes before serving to allow the flavors to wake up and allowing the cashew-based dressing to thin out again. Cashew creams tend to thicken during refrigeration.
• Make Ahead: If making ahead for serving for a potluck, picnic, or family gatherings and to obtain optimum serving beauty and freshness, do the following:
  • Day Before or Earlier in the Day:
    • Sauté the zucchini and corn, cool to room temperature, then place in an air-tight container and refrigerate.
    • Slice the red onions and place in a small glass air-tight bowl and refrigerate.
    • Make the dressing and place in a small glass air-tight covered bowl and refrigerate.
    • Boil the pasta to al dente, drain and rinse well in cold water, place in an air-tight container and refrigerate.
  • 30 minutes Before Serving:
    • Remove the dressing from the refrigerator approximately 30 minutes before dressing the salad.
    • If the cooked and refrigerated pasta has stuck together, place it in a colander and rinse with cold water (non-gluten free) and warm water (if gluten free). Gently loosen with your fingers, shake well to get rid of any extra water, allow to drain thoroughly.
    • Before dressing the salad, test the thickness of the dressing. Whisk the dressing vigorously. The thickness should be somewhat like a runny mayo. If not, add a teaspoon of pickled jalapeno brine if too thick, whisk well until smooth and emulsified.
  • Right Before Serving:
    • Assemble the salad ingredients, gently mix.
    • Add the dressing to the pasta salad mixture. Mix until all the salad ingredients are evenly coated with the dressing. Serve immediately.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 days in the refrigerator.  Store in an air-tight covered container.

As typical of most pasta salad, this pasta salad does not freeze well.

Pantry Products:

• Pickled Jalapeños:We used Mezzetta Deli-Sliced Tamed Jalapeno Peppers. There are many great brands of pickled jalapenos, feel free to use your favorite brand; however, be sure to select mild “tamed” pickled jalapenos.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• High-speed blender
• Large stockpot (to boil the pasta)
• Large skillet (to saute the zucchini and corn)

If you try this tasty pasta salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Zucchini Corn Pasta Salad with Creamy Pickled Jalapeno Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 40 from 1 review

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 5 Minutes
• Total Time: 25 Minutes
• Yield: 6 Cups 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican Inspired
• Diet: Vegan

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Description

Discover the vibrant flavors of this irresistible Zucchini Corn Pasta Salad, featuring a luscious Creamy Pickled Jalapeno Dressing that will elevate your salad game!

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Ingredients

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Salad Base Ingredients:

• 7 to 10 ounces zucchini, unpeeled, small dice
• 1 – [ 15.25 oz. can ] corn, drained *
• 1/3 to ½ cup diced red onions *
• 3 cups cooked rotini pasta *

Dressing Ingredients:

• 1/3 cup [raw] cashews
• 2/3 cup pickled jalapenos *
• 2 Tablespoons pickled jalapeno brine *
• 1/3 cup water
• ½ teaspoon pure maple syrup (+/-) *
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch to ½ teaspoon sea salt (+/-) *

Optional Topping:

• Sprinkle chopped fresh cilantro

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Instructions

1. Cook the pasta according to package directions, drain and rinse with cold water to thoroughly rinse off excess starches. Continue to rinse with cold water until the pasta is no longer hot. Use a slotted spoon to flip the pasta around the colander. Then allow to thoroughly drain to remove any excess water. Set aside.
2. Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 to 20 minutes, then drain off the water (discard), and set aside.
3. In a large skillet, place the diced zucchini and corn. Sauté over medium-high heat for 5 minutes. Stir frequently and flip around the skillet to prevent burning. After 5 minutes, immediately remove from the skillet and transfer to a plate to cool.
4. Place the soaked cashews along with all the remaining Dressing Ingredients into a high-speed blender and process until smooth and emulsified, scraping down the sides occasionally.
5. In the meantime, place all the Salad Base Ingredients (including the sauteed and cooled zucchini, corn, and cooked pasta) into a large bowl, gently mix to evenly distribute the ingredients.
6. Pour the dressing over the salad ingredients, mix well to thoroughly coat all the ingredients. Serve and enjoy! Refrigerate leftovers.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  Makes 6 cups

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