Pasta Salad with Tomato, Corn and Israeli Couscous

A summery salad – good hot or cold – that comes together in 15 minutes with whatever is available at the farm stand. The base uses Israeli Couscous and a lemon-honey dressing. A great use for corn, tomatoes, cucumbers, and peppers. 

Happy Tuesday!!! I have a great recipe for you.

It’s salad. It’s pasta. You can eat it hot, you can eat it cold, you can store it in the fridge, but it won’t get old.

I sound like Dr Seuss because I love this salad. I make it as a side for dinner and then the leftovers are a filling lunch the next day, alone or topped with some grilled chicken or shrimp.

I struggle with lunches during the summer. My kids do swim team, which means I spend hours at the pool every week. I need to pack a lunch at least 3 times a week. Peanut butter and jelly gets old. I don’t like to pack lunch meat sandwiches because I am a weirdo about lunchmeat sitting in a cooler. A veggie only salad gets boring. This salad? I can eat it at the pool everyday.

It also makes me happy because it takes advantage of summer produce. When my zucchini plants start producing, I will throw in some grilled zucchini. If we start getting cucumbers in our farm share, I’ll add those. For now, it’s corn and tomato and basil.

My kids still won’t eat tomatoes in any form other than ketchup or pasta sauce, so when I make this I make 2 bowls – one as written and one without tomatoes and light on the basil. (Yes, basically corn and couscous, but they eat it!)

Pasta Salad with Tomato, Corn and Israeli Couscous

A summery salad - good hot or cold - that comes together in 15 minutes with whatever is available at the farm stand. A great use for corn, tomatoes, cucumbers, and peppers.


  • 1.5 cups Israeli Couscous
  • 1 pint cherry tomatoes halved
  • 1 cup corn fresh cut off the cob if available. If not, frozen is fine
  • 1 cup cucumber seeded and diced
  • 1 Shallot diced
  • 0.5 cup olive oil
  • 2 lemons juiced
  • 1 tbsp grill seasoning
  • 1 tbsp honey
  • 0.5 cup basil, torn into pieces


  1. Cook couscous according to package directions. Rinse completely.

  2. While couscous cooks, combine all chopped vegetables into a large bowl.

  3. To make the dressing: in a small bowl, whisk the lemon juice, grill seasoning, olive oil and honey until combined

  4. Add cooked and rinsed couscous to the bowl of vegetables. Add dressing and basil to bowl and toss to combine. 

  5. Serve warm or refrigerate and serve cold. (We like it best cold after it's been in the fridge for a few hours.)


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