This bright spaghetti salad makes the most of summer produce. Zucchini and corn get charred on the grill, while cherry tomatoes add freshness and color. Tossing the pasta in the tangy lemon-feta vinaigrette while it's warm helps it absorb the flavors better. Serve this pasta as a vegetarian main or serve alongside grilled chicken or shrimp., July 2022


Credit: Fred Hardy

Recipe Summary

20 mins
30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Combine oil, vinegar, lemon juice, salt, pepper, garlic and 1/2 cup feta in a medium jar. Add sliced basil; cover and shake vigorously until fully combined, about 1 minute. 

  • Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain. Place on a large rimmed baking sheet; add 3 tablespoons of the dressing and toss well to coat. Spread in an even layer and let cool to room temperature, about 20 minutes. 

  • Preheat grill to medium (350°F to 400°F). Oil the grill rack. Coat corn and zucchini with cooking spray. Grill until charred on all sides, 10 to 15 minutes for the corn and about 10 minutes for the zucchini. Transfer to a cutting board to cool slightly, about 5 minutes. Cut the zucchini into 1/3-inch-thick half-moons and slice the corn kernels from the cob, leaving large pieces intact. 

  • Combine the pasta, corn, zucchini, tomatoes and the remaining 1/4 cup feta in a large bowl. Drizzle with the remaining dressing and toss to coat. Garnish with basil leaves, if desired.

Nutrition Facts

1 1/2 cups
401 calories; protein 13g; carbohydrates 52g; dietary fiber 7g; sugars 7g; fat 18g; saturated fat 5g; mono fat 10g; poly fat 2g; cholesterol 17mg; vitamin a iu 809IU; vitamin b3 niacin 6mg; vitamin c 17mg; vitamin d iu 3IU; vitamin e iu 3IU; folate 78mg; vitamin k 22mg; sodium 477mg; calcium 128mg; iron 3mg; magnesium 103mg; phosphorus 315mg; potassium 570mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 7mg; selenium 47mcg.