Photo of Lemon Pepper Pasta Salad by EatWell Exchange by WW

Lemon Pepper Pasta Salad by EatWell Exchange

Total Time
40 min
20 min
20 min
This veggie-packed pasta salad is loaded with crunch and bright, fresh flavors. It makes a perfect side dish for any gathering, especially in the summer when tomatoes, corn, and zucchini are at their peak. The recipe was developed by registered dietitians (and best friends!) Ashley Carter and Jasmine Westbrooks, who founded EatWell Exchange, which won the 2021 WW Wellness Impact Award. Eatwell Exchange works to decrease health disparities in low-socioeconomic communities while keeping culturally relevant foods on the table.


Wegmans Small shells pasta

8 oz

Fresh lemon juice

2 Tbsp

Olive oil

¼ cup(s)

Dried basil

¼ tsp

Dijon Mustard

1 tsp

Table salt

¼ tsp, plus more for seasoning

Black pepper

¼ tsp

Garlic powder

½ tsp

Fresh parsley

¼ cup(s), chopped

Uncooked zucchini

10 oz, chopped

Lemon pepper

½ tsp

Uncooked sweet yellow corn

1 cup(s), or 1 cup canned corn, drained

Grape tomatoes

2 cup(s), cut into halves

Uncooked red onion(s)

¼ cup(s), chopped, finely chopped


1 item(s), medium, diced


  1. Cook the pasta in a large pot of salted, boiling water, according to package instructions. Drain the pasta in a colander, rinse briefly with cool water and drain it again.
  2. In a medium bowl or jar, combine the lemon juice, lemon zest, olive oil, basil, mustard, salt, pepper, garlic powder, and chopped parsley. If using a bowl, whisk the ingredients together. If using a jar, seal the lid and shake until combined. Set the vinaigrette aside.
  3. Coat a medium nonstick skillet with cooking spray. Add the zucchini and lemon pepper seasoning. Sauté on medium heat until tender, stirring occasionally. Set aside and let cool.
  4. In a large bowl, combine the pasta, zucchini, corn, grape tomatoes, and red onion. Add the dressing and toss. Gently fold in the avocado to combine. Before serving, season with a pinch of salt.
  5. Serving size: 1 cup