Farmer’s Market Spaghetti Salad
This fresh farmer’s market spaghetti salad is loaded with cherry tomatoes, zucchini, peaches, corn, basil, cilantro, Parmesan, and Italian vinaigrette for the ultimate refreshing summer pasta salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 SERVINGS 1x
- Category: Dinner, Lunch, Side Dish
- Cuisine: AMERICAN | BBQ | SUMMER
Ingredients
Scale
- 1 pound spaghetti
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, thinly sliced into half moons
- 1 red bell pepper, diced
- 2 ears fresh corn, kernels removed
- 2 firm peaches, diced
- 1/2 cup green onions, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded Parmesan cheese
- 1 cup Italian vinaigrette dressing
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions.
- Drain the pasta and rinse under cold water until completely cooled.
- Add the cooled spaghetti to a large serving bowl or platter.
- Toss in the cherry tomatoes, zucchini, red bell pepper, fresh corn, peaches, green onions, basil, cilantro, and Parmesan cheese.
- Pour the Italian vinaigrette over the salad and toss everything together until evenly coated.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes before serving for the best flavor.
- Garnish with extra Parmesan, basil, and cracked black pepper before serving if desired
Notes
- Use firm peaches so they hold their shape in the salad.
- Fresh sweet corn gives the best flavor and crunch.
- Add extra dressing before serving if the pasta absorbs too much while chilling.
- This salad tastes even better after a few hours in the refrigerator.