Sweet Corn & Zucchini Pasta Salad Jars
This fresh pasta salad is loaded with chickpeas, avocado, charred corn, zucchini, and feta, all tossed in a zesty lime-chili dressing—perfect for meal prep or summer gatherings.
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
Serving: 400g | Calories: 533kcal | Carbohydrates: 59.8g | Protein: 15g | Fat: 29.2g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 120mg | Iron: 2.5mg
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