By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
448 cal · 12 min
Summer Succotash Pasta Salad
Recipe GLPR3e93426d3e7aa9
A bright and refreshing chilled pasta salad that celebrates the bounty of summer vegetables. Tender bowtie pasta is tossed with sweet corn and peas, ripe cherry tomatoes, and briny black olives, all brought together with a simple lemon and olive oil dressing. This dish is perfect as a side for outdoor gatherings or as a light main course on warm days.
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Ingredients
1/2 pound cooked bowtie pasta
1/2 cup fresh or frozen corn kernels, defrosted if using frozen
1/2 cup fresh or frozen green peas, defrosted if using frozen
1/2 cup halved cherry tomatoes
1/4 cup pitted black olives, sliced
1/4 cup grated parmesan cheese
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
Directions
In a large mixing bowl, add the cooked bowtie pasta, halved cherry tomatoes, corn kernels, green peas, sliced black olives, and grated parmesan cheese.
In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and salt until well combined and emulsified.
Pour the prepared dressing over the pasta and vegetable mixture, then toss gently and thoroughly until all ingredients are evenly coated with the dressing.
Serve immediately or refrigerate until ready to serve, stirring gently before serving if the salad has been chilled.
Comments
Every ingredient is a standard stocked item at Harris Teeter, Food Lion, Publix, or Walmart—no special trip required—and the dish costs around $1.80 per serving for fresh vegetables, pasta, and a modest amount of cheese. The stated 12 minutes is optimistic; boiling pasta and blanching fresh corn and peas takes closer to 18 minutes, though it is genuinely hands-off cooking. This reheats reasonably as a cold salad and works well as a side dish or light weeknight supper for a family of four, though it lacks protein and won't satisfy heavier appetites without an add-on.
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