Succotash Pasta Salad
Inspired by one of my favourite summer salads, the sweet corn-based succotash, this Succotash Pasta Salad is perfect for these late summer days as we transition back into routines with the beginning of September. This salad is perfect for serving at a summer BBQ or for prepping ahead to pack for school or work lunches.
Table of Contents
- Succotash Pasta Salad Ingredients
- What is Succotash?
- Step One—Char the Corn
- Step Two—Cook the Orzo & Edamame
- Step Three—Prepare the Dressing
- Step Four—Assemble the Succotash Pasta Salad
- Step Five—Refrigerate & Serve
- More Summer Salads to Try
- Succotash Pasta Salad Recipe
Succotash Pasta Salad Ingredients
To make this recipe, you will need the following ingredients:
- 2 large ears of corn
- 1½ cups (235 grams) uncooked orzo pasta
- 1½ cups (195 grams) shelled edamame
- 2 cups (300 grams) halved cherry tomatoes
- 1/2 cup (65 grams) crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon lime zest
- 2 tablespoons minced red onion
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- Fresh black pepper
- 1/2 cup cilantro
What is Succotash?
Succotash is a vegetable salad consisting of sweet corn and some type of shelled beans as the base. Lima beans are traditional, but succotash can be made with a number of other varieties of shelled beans too.
There’s a recipe for succotash my mom makes from one of our family’s most used cookbooks, which contains edamame and cherry tomatoes. I included both those ingredients in my version of succotash because those are two of my favourite parts of the dish. Every year when corn comes into season, I cannot wait to get my hands on some so I can make succotash.
Step One—Char the Corn
Heat a large cast-iron skillet over medium-high heat. Cut the corn kernels off their cobs and add them to the hot pan. Cook for 2 mins undisturbed, stir, and cook for a further 2 mins. Remove the corn from the heat and transfer the kernels to a large serving bowl.
Step Two—Cook the Orzo & Edamame
Bring a medium pot of heavily salted water to a boil. Cook the orzo pasta according to package instructions, adding the edamame in for the last 4 minutes of cooking. Drain and rinse the orzo and edamame under cold water.
Step Three—Prepare the Dressing
While the orzo is cooking, prepare the salad dressing. Whisk together the olive oil, lime juice, lime zest, minced red onion, cayenne pepper, paprika, salt, and pepper until combined. Taste the dressing and adjust the seasoning to your liking. The dressing will be quite tart, but trust me, once it is poured over the pasta salad, the sweetness in the corn balances it out.
Step Four—Assemble the Succotash Pasta Salad
In a large serving bowl, toss the charred corn, cooked orzo, edamame, halved tomatoes, feta, and cilantro together until combined. Pour the dressing over the salad and toss a second time to distribute the dressing.
Step Five—Refrigerate & Serve
Cover the salad and transfer it to the fridge to chill for 30 minutes before serving.
Leftover Succotash Pasta Salad will keep in the fridge for up to five days.
More Summer Salads to Try
If you loved this recipe for Succotash Pasta Salad, be sure to check out these other summer salad recipes:
Corn Salad with Fresh Mozzarella & Peaches
If you make this recipe, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Succotash Pasta Salad
Equipment
- Large cast iron skillet
Ingredients
- 2 large ears of corn
- 1½ cups uncooked orzo pasta (235 grams)
- 1½ cups shelled edamame (195 grams)
- 2 cups halved cherry tomatoes (300 grams)
- 1/2 cup crumbled feta cheese (65 grams)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon lime zest
- 2 tablespoons minced red onion
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- Fresh black pepper, to taste
- 1/2 cup cilantro, leaves picked
Instructions
- Heat a large cast-iron skillet over medium-high heat. Cut the corn kernels off their cobs and add them to the hot pan. Yes, you want the pan to be dry. No oil is needed here! Cook for 2 mins undisturbed, stir, and cook for a further 2 mins. Remove the corn from the heat and transfer the kernels to a large serving bowl.
- Bring a medium pot of heavily salted water to a boil. Cook the orzo pasta according to package instructions, adding the edamame in for the last 4 minutes of cooking. Drain and rinse the orzo and edamame under cold water.
- While the orzo is cooking, prepare the salad dressing. Whisk together the olive oil, lime juice, lime zest, minced red onion, cayenne pepper, paprika, salt, and pepper until combined. Taste the dressing and adjust the seasoning to your liking.
- In a large serving bowl, toss the charred corn, cooked orzo, edamame, halved tomatoes, feta, and cilantro together until combined. Pour the dressing over the salad and toss a second time to distribute the dressing.
- Cover the salad and transfer it to the fridge to chill for 30 minutes before serving. Leftover Succotash Pasta Salad will keep in the fridge for up to five days.
