Recipe of the week

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4-6

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  • 2 medium ears of yellow corn, husked
  • salt, to taste
  • 1 cup of grape tomatoes, quartered and seeds squeezed out
  • 1 14oz can chickpeas, drained, rinsed
  • ½ cup small diced red onion
  • 1 large basil chiffonade (a handful of ribbon-sliced basil)
  • 2 medium zucchinis
  • For the dressing:
  • 1 clove of garlic, very finely minced
  • 2 tablespoons sherry vinegar
  • 1/4 cup plain nonfat Greek yogurt
  • 1 teaspoon lemon juice
  • ¼ teaspoon onion salt
  • 1 tablespoon finely minced parsley
  • 1 teaspoon extra virgin olive oil
  • pepper, to taste


  1. Place all of the ingredients for the dressing in a bowl and whisk together. Set aside in the refrigerator.
  2. Place the ear of corn in a pot and cover with water. Lightly salt the water and bring to a boil. Once boiling, let cook for about 2 more minutes or until corn is easily pierced with a fork. Drain into a colander and shave the kernels off the corn with a knife and set aside.
  3. Slice the zucchinis halfway lengthwise, careful not to pierce the center. Spiralize, using Blade B and place in a bowl with the tomatoes, corn, beans, onion and basil. Pour over the dressing and toss to thoroughly combine.