Summer Succotash Pasta Salad is a light and refreshing summer main course, or a colorful and fun side dish. Showcasing some of the best flavors of summer, now is the time to make this dish!

This Summer Succotash Pasta Salad is loaded with fresh summer veggies and tossed in a light lemon-basil vinaigrette, making it a refreshing meal on a hot summer night or the perfect salad to pack up and take to a gathering. There’s more vegetables than pasta here, so you can feel good about going back for seconds of this salad!

Once fresh corn comes into season during the summer, I can’t get enough, and more often than not, I don’t even bother cooking it, like here. I just cut it off the cob and enjoy it raw. Those juicy little yellow bits are crunchy and sweet, and I love that textural element. And I know traditional succotash calls for lima beans, but that’s one food aversion from childhood that continues to carry on for me. So no lima beans here! Instead, I’ve substituted tender, creamy butter beans. 

This salad holds in the refrigerator really well, so it’s a good one to make in the morning for a meal later, or even to prep the night before. Leftovers also make great lunches throughout the week! The pasta and veggies soak up the delicious vinaigrette and just get better with time. Try this Summer Succotash Pasta Salad this week!

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