Corn and Zucchini Orzo Salad

It doesn’t get more summery than this corn, zucchini, and orzo salad recipe. Bursting with sweet, crisp-tender kernels, fresh zucchini, feta, and basil, it’s a pasta salad that's full of flavor yet light enough for even the hottest of days. Salting the squash helps draw out excess moisture, seasoning and tenderizing the zucchini in the process. It goes into the salad raw along with sautéed corn, red onion, and jalapeño. Olive oil and lemon juice form a simple dressing that keeps everything bright and tangy while the salty cheese adds a briny bite.

This dish makes an excellent accompaniment to grilled chicken, salmon, and burgers. It’s substantial enough to stand on its own as a picnic-ready lunch or light dinner. It's also easy to double, making it perfect for a cookout or potluck.

How to Shop for Fresh Corn

When buying fresh corn, choose ears that feel heavy for their size and have fresh-looking husks that aren't wilted or dried out. The kernels should feel plump and firm, and the tassel—the cluster of silks at the top of the ear—should be white or yellow. A bit of browning on the silks is okay, but they shouldn't be very dark (a sign that the corn was picked a while ago).

Why Rinse Pasta for Pasta Salad

We never call for rinsing pasta when the noodles are destined for sauce, but when making pasta salad, it's essential to run them under cold water before adding the other ingredients. This halts the cooking process, preventing mushy, overcooked pasta, and removes the excess starch, which would otherwise cause the noodles to stick together.

Besides pasta salad, other times you'll want to rinse your noodles include making lasagna and certain macaroni and cheese recipes. All other times, hang onto that superb starch—it's the key to glossy, emulsified sauces that cling to the pasta beautifully.

How to Make This Orzo Salad Ahead

You can make this pasta salad up to one day ahead of serving. Wait to add the basil until you're ready to serve to keep it from browning.