End-of-Summer Zucchini, Rice Noodles & Corn Salad With Fresh Cilantro Pesto by Jan Mostrom


End-of-Summer Zucchini, Rice Noodles & Corn Salad With Fresh Cilantro Pesto

Oh, I love this fresh and healthy salad with substance. Combining the lightness of gluten-free rice noodles with the amazing grilled vegetables abundant during this time of year makes this salad one you'll want to make as long as the vegetables hold out! This corn, rice noodle and cilantro salad recipe is light and delicious, and so easy to make.

To make this wholesome summer salad recipe you will need rice noodles, garden zucchini, sweet peppers, onion, corn on the cob, fresh cilantro, garlic, jalapeno, olive oil, pumpkin seeds, salt, black pepper, ground coriander, smoked paprika (optional, but recommended!) and limes. The vegetables are grilled, rice noodles softened, pesto whirled in a food processor, and then all the ingredients combine. Perfect!

Serve this summer salad as a vegetarian main dish or as a side dish with your favorite dinner.

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Cuisine: American
Prep Time: 40 minutes
Cook time: 15 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

  • 6 ounces rice noodles
  • 2 medium zucchini, cut in half lengthwise
  • 2 sweet peppers, cut into quarters or sixths
  • 1 large onion, cut into wedges
  • 2 ears corn, cooked and cut off the cob (or use 1 cup frozen corn)

Cilantro 

  • 1 large bunch cilantro, washed
  • 2 large garlic cloves
  • 1 - 2 tablespoons finely chopped jalapeño (optional)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup raw pumpkin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
  • 1 tablespoon lime zest
  • 2 tablespoons fresh lime juice

Helpful Products

Recipe Notes

  • The cilantro can include thin stems, but if they are very thick remove the largest one.
  • If using frozen corn just heat up as directed and then use as directed.
  • If you want more heat throw in a pinch of crushed red pepper flakes or chipotle pepper.
  • You can top with cilantro leaves, lime wedges and cherry tomatoes, if desired.
  • If you don't have a grill you can cook them on the stovetop with a grill pan or roast in the oven on 425 degrees F for about 40 minutes.

Here's how to make it: 

  1. Heat your grill to medium-high. Place a pot of water on the stove to boil for the rice noodles. Toss the peppers, onion and zucchini with olive oil, salt and pepper.
  2. Place on grill to cook and lower heat to medium.
  3. Check your vegetables and turn them often.
  4. When they are tender and have grill marks. Remove from grill and set aside.
  5. In a casserole dish or baking sheet with sides, place the rice noodles and pour the boiling water over them and let soak for 3 minutes until they are tender. Drain the noodles and rinse with cold water. Set aside. Make the cilantro pesto in a food processor. Put the garlic, jalapeño, cilantro in and pulse until it is chopped well. Add coriander, olive oil, smoked paprika, lime juice and zest, salt and pepper. Pulse the processor until pesto is combined into a chunky (not smooth) sauce. If the pesto is bitter feel free to add a pinch of sugar.
  6. Cut vegetables into bite-sized pieces and place in a large salad bowl with the corn. Cold water rinse the noodles to loosen them and drain again. Add them to the vegetable mixture with the pesto, another 1/2 teaspoon salt or more and mix thoroughly.

Nutrition Facts Per Serving

Calories: 205

Total Fat: 15.6g

Saturated Fat: 2.3g

Cholesterol: 0mg

Sodium: 160mg

Total Carbohydrate: 16.5g

Dietary Fiber: 2.4g

Total Sugars: 3.9g

Protein: 3.3g

Vitamin D: 0mcg

Calcium: 21mg

Iron: 1mg

Potassium: 317mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Salad Bowls
Salad Bowls $8 & Up
Grills
Grills $30 & Up
Tongs
Tongs $5 & Up
Coriander
Coriander $4 & Up
Rice Noodles
Rice Noodles $3 & Up
Olive Oil
Olive Oil $4 & Up

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bepositive
That’s a gorgeous salad.
Jan Mostrom
bepositive thank you for all your encouraging comments! It is a yummy dish!
Elisa Schmitz
And gluten-free, too. Love this! #yum

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