Citrusy Corn and Zucchini Pasta Salad


During hot summer months, I try not to spend too much time cooking over a frying pan or near a hot oven. My body craves meals that can be served at room temperature or cold. So even though there is some “hot” work involved with pasta salad, this is perfect to whip up and enjoy later in the day after it has had time to chill.

It’s also time for the corn and zucchini harvest, so this pasta salad is light, fresh, and in-season. All good things in my book!

This recipe is very easy to throw together. It’s great as a meatless meal, a side dish, or served with rotisserie chicken for a more robust entree. This keeps well at room temperature so you can bring this to BBQs as well, especially if you use vegan mayonnaise, like we did.

Note, we are not vegans we but prefer the taste of vegenaise.

Citrusy Corn and Zucchini Pasta Salad


  • 3 ears of corn, kernels cut off
  • 1 pound small zucchini, quartered
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 1/2 pound mini bowtie pasta
  • 1/4 cup mayonnaise (we used veganaise)
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ancho chile powder
  • 10 or so cherry tomatoes, halved
  • Salt and pepper
  • 2 ounces fresh goat cheese, frozen


  1. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Transfer to a large frying pan over medium heat. Saute for four to five minutes, until the zucchini browns slightly. Add shallot and cook for another minute. Pour vegetable mixture back into your large bowl and set aside.
  2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and rinse under cold water to cool. Drain well and pour into same large bowl.
  3. In a liquid measuring cup, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, chile powder; season with salt and pepper. Add the pasta, corn, zucchini, tomatoes and mix well. Transfer to a serving bowl or individual bowls. Using a vegetable peeler or carefully with a knife, shave the frozen goat cheese all over the top and enjoy at room temperature or chilled.

Citrus-Chili Grilled Shrimp

Asian and citrus ingredients give these succulent grilled shrimp the extra oomph they need to make those taste buds really roar.  These shrimp skewers are the bee’s knees!  They are spicy, sweet, salty and creamy all at the same time.  Did I just have a MOUTH-GASM?  How embarrassing…

The marinating process is super simple and doesn’t take long at all.  Save a little of this flavorful liquid to baste your plump shrimp while they’re getting their grill on.  And if you have it handy, splash a little tequila in the bowl for an extra punch.  POW!

Citrus-Chili Grilled Shrimp

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: Serves 4

Serving Size: 2 skewers

Calories per serving: 140

Fat per serving: 4.7g

Citrus-Chili Grilled Shrimp


  • 1 pound large uncooked shrimp, peeled, deveined
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • zest of 1 lime and it's juice, plus wedges for garnish (optional)
  • salt and freshly ground pepper
  • 1-2 small scallions, finely chopped
  • 1 tablespoon mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1 teaspoon Sriracha hot sauce, or to taste
  • a splash of tequila, optional
  • 1 tablespoon chopped fresh chives for garnish (optional)


  1. Combine all ingredients in a bowl, cover and refrigerate for at least 15 minutes and up to an hour.
  2. Soak wooden skewers in water at least 20 minutes (or use metal skewers) and skewer shrimp, reserving some of the marinade. Heat a grill to medium-high.
  3. Grill shrimp, turning once, until just opaque, about 4 minutes per side. Brush some of the marinade on the shrimp occasionally. Once cooked, transfer to a serving platter and garnish with extra lime wedges and chives.

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