Pasta salad with summer vegetables and peppercorn dressing.

Some recipes or meals are born out of necessity: You have something on hand that you need to use up, so you get creative. That’s the genesis of this recipe for summer pasta salad with vegetables. I had some fresh cheese-filled ravioli that needed cooking ASAP before they went all slimy. There was a jar of creamy peppercorn salad dressing in the fridge. A stray ear of corn and some almost-too-ripe cherry tomatoes. Turns out, fresh pasta, summer vegetables and peppercorn dressing make a mighty fine pasta salad. It’s a terrific side dish for grilled chicken.


1 package fresh cheese ravioli, cooked according to package directions
1 Tbsp. olive oil
2-3 ears fresh sweet corn, kernels removed
1 medium zucchini, diced
2 cloves garlic, sliced
1 pint cherry tomatoes, halved
3 Tbsp. peppercorn salad dressing (I like Penzey's Peppercorn Dressing blend mixed with nonfat Greek yogurt and mayonnaise)
salt and freshly ground pepper

Warm 1 Tbsp. of olive oil in a skillet over medium heat; when it shimmers, add the zucchini and cook until it begins to soften, about 5 minutes. Add the garlic and corn kernels and cook 2–3 minutes more, until the vegetables are crisp-tender. Transfer the vegetables to a large bowl and add the cooked pasta. Add the peppercorn dressing and stir gently with a rubber spatula to combine. Gently fold in the cherry tomatoes and season to taste with salt and pepper.

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