If you’re looking for a colorful, refreshing, and hearty meal prep option, these Sweet Corn & Zucchini Pasta Salad Jars are your new best friend. Packed with chickpeas for plant-based protein, charred corn for smoky sweetness, zucchini for freshness, and creamy avocado with tangy lime dressing—this salad hits all the flavor notes.
The best part? They’re layered neatly in mason jars, making them portable, mess-free, and ideal for weekday lunches. Just shake and enjoy!
You can also find a collection of all my delicious vegan meal prep recipes here.
Ingredients & Substitutions
Pasta Salad
- ¾ cup dry ditali pasta (or orzo, small shells, or your favorite bite-sized pasta)
- 1 (19 oz) can chickpeas, rinsed & drained
- ¼ cup crumbled feta (or dairy-free alternative for vegan)
- 2 ripe avocados, cubed
Veggies
- 2 cobs sweet corn, husked (fresh or frozen kernels also work)
- 1 medium zucchini, cubed
- 3 green onions, sliced
Lime Dressing
- ¼ cup extra virgin olive oil (swap half for mayo or tahini for a creamy version)
- Juice of 1–2 limes (about 3 tbsp)
- Hot chili powder, salt & pepper to taste (or Tajín for a tangy, spicy kick)
Helpful Tools
- Cast-iron skillet (for that perfect char on the corn and zucchini)
- Large pot (for cooking pasta)
- Mason jars or airtight containers (for layered storage)
- Sharp knife (for cubing avocado & slicing veggies)
- Whisk or jar with lid (to shake up the dressing)
How to Make This Sweet Corn & Zucchini Pasta Salad Recipe
Step 1: Cook the Pasta
- Bring salted water to a boil.
- Cook pasta until al dente according to package directions.
- Drain, rinse under cold water, and set aside.
Step 2: Char the Corn
- Heat cast-iron skillet over medium-high, lightly oil.
- Place corn cobs in skillet, cook 2–3 minutes per side until charred.
- Cover with lid for 2–3 minutes at the end to steam through.
- Cool slightly, then slice kernels off the cob.
Step 3: Sauté the Zucchini
- In the same skillet, drizzle a little olive oil.
- Add zucchini cubes, cook 4–5 minutes until golden & tender.
- Remove from heat, cool.
Step 4: Make the Dressing
- Whisk lime juice, olive oil, chili powder, salt, and pepper.
- Optional: Swap half olive oil for tahini or mayo to make it creamy.
Step 5: Assemble the Jars
Layer in this order for freshness:
- Dressing
- Chickpeas
- Pasta
- Green onions
- Charred corn
- Zucchini
Top each jar with:
- ½ diced avocado (lime-squeezed to prevent browning)
- 1 tbsp crumbled feta
Store in fridge up to 4 days (2 days if avocado included).
Tips & Tricks
- Keep Avocado Fresh: Toss in lime juice or pack separately.
- Vegan Option: Use dairy-free feta or omit entirely.
- Protein Boost: Use protein pasta or add grilled tofu.
- Make it Creamy: Replace half the olive oil with mayo or tahini.
- Meal Prep Friendly: Assemble in jars for grab-and-go lunches.
Frequently Asked Questions
They keep up to 4 days if stored airtight. If avocado is included, enjoy within 1–2 days for best freshness.
Yes! Simply omit the feta or use a dairy-free feta alternative to make this recipe fully vegan.
Small pasta shapes like ditali, orzo, or small shells work best since they layer easily in jars and mix well with the veggies.
Layering is key! Keep dressing at the bottom and avocados at the top. Shake when ready to eat for freshness.
No, freezing isn’t recommended as pasta, avocado, and zucchini will lose their texture after thawing.
Sweet Corn & Zucchini Pasta Salad Jars
Ingredients
Pasta Salad
- ¾ cup dry ditali pasta or small pasta noodle of choice like orzo
- 1 19 oz can chickpeas, rinsed and drained
- ¼ cup feta, crumbled
- 2 ripe avocados, cubed
Veggies
- 2 cobs sweet corn, husked
- 1 medium zucchini, cubed
- 3 green onions, sliced
Lime Dressing
- ¼ cup extra virgin olive oil see notes if you want it creamy
- 1-2 limes juiced about 3 tbsp lime juice
- hot chilli powder, salt & pepper to taste use tajin to taste instead if desired
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Drain, rinse under cool water, and set aside.
Char the Corn
- Heat a large cast-iron skillet over medium-high heat and lightly oil it.
- Place corn cobs in the skillet and cook 2–3 minutes per side, rotating until nicely charred. To ensure the kernels cook through, cover the skillet with a lid for 2–3 minutes near the end to allow gentle steaming.
- Remove from pan, cool slightly, then cut the kernels off the cob.
Cook the Zucchini
- In the same skillet, add a small drizzle of olive oil. Add zucchini cubes and sauté for 4–5 minutes, stirring occasionally, until golden and tender. Remove from heat and let cool.
Dressing
- Whisk together the lime juice, olive oil, hot chili powder, salt and pepper. Set aside. (Optional: Replace some or all of the olive oil with tahini or mayo for a creamy dressing.)
Assemble the Jars
- Divide the dressing evenly between 4 large mason jars or meal prep containers.Layer in this order: Dressing → Chickpeas → Pasta → Green onions → Charred corn → Zucchini
- Top each jar with:½ diced avocado (see notes about keeping it fresh)1 tbsp crumbled feta
- Store in the fridge, and toss before you are ready to serve and enjoy!
Notes
Notes & Tips
- Avocado freshness: To prevent browning, squeeze extra lime juice over the diced avocado. Alternatively, pack avocado separately and add just before serving.
- Make it vegan: Simply omit the feta or use a dairy-free alternative.
- Make it Creamy: For a creamy variation, swap out half the olive oil in the dressing for mayonnaise.
- Storage: Jars will keep for up to 4 days in the fridge. If adding avocado ahead of time, eat within 1–2 days for best results.
- Serving: Shake the jar to mix the dressing through the salad before enjoying, or pour into a bowl.
- Protein boost: Swap in grilled tofu for extra plant protein or use protein pasta noodles instead of regular.
Nutrition
Conclusion
These Sweet Corn & Zucchini Pasta Salad Jars are everything you want in a meal prep lunch—bright, nourishing, and customizable. With smoky corn, creamy avocado, zesty lime, and the satisfying bite of pasta and chickpeas, this layered salad packs flavor and freshness into every forkful.
Meal prep a batch at the start of the week, and you’ll be set with healthy, delicious grab-and-go lunches that keep you energized all day long.
