The pasta salad of the season! Breezy summer pasta salad with fresh tomatoes, zucchini, lightly charred sweet corn, salty parmesan cheese, and a zippy pesto-inspired Basil Vinaigrette.

For The Pasta Salad
▢1/2 pound short pasta (like shells, rigatoni or bowtie)
▢Kosher salt
▢1 zucchini, thinly sliced
▢1 cup fresh corn kernels (from 1 large ear of corn)
▢1/2 to 1 teaspoon Urfa Biber or chili flakes
▢1 cup cherry tomatoes, halved
▢1/2 cup shaved parmesan, plus more to your liking

For The Basil Vinaigrette
▢2 cups packed fresh basil leaves
▢1 medium shallot, roughly chopped
▢1 large garlic clove
▢1 lime, juiced
▢2 tablespoons white wine vinegar
▢Extra-virgin olive oil (about 1/2 cup)
▢1/2 teaspoon red pepper flakes
▢Kosher salt

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