Succotash-Style Pasta Salad with Roasted Garlic Dressing

Share on Pinterest
Share with your friends


Succotash-Style Pasta Salad with Roasted Garlic Dressing 1

Summer is the season of pasta salads. They feed a crowd and are quick and easy to throw together, which makes them perfect for potlucks, picnics, and barbeques. Plus they’re a great way to sneak more veggies into kids (or adults) who claim to not even like fresh corn (ahem, Mike).

Succotash is a Southern dish that usually has lima beans, corn, and bell pepper, and it was the inspiration for my pasta salad.

Succotash-Style Pasta Salad with Roasted Garlic Dressing 2

I swapped out the lima beans for chickpeas because limas aren’t my favorite, plus I had chickpeas in my pantry. In true succotash fashion, I briefly cooked the veggies; the corn was sautéed in a touch of olive oil on the stovetop until it took on a little color (or if you prefer, you can char it on the grill or under the broiler); the red bell pepper and red onion were very shortly sautéed to slightly soften them, bring out the pepper’s sweetness, and mellow the onion’s sharpness.

The real highlight of this dish is the roasted garlic dressing. After roasting, garlic takes on a mellow, almost sweet and nutty flavor. It’s perfect for smearing on fresh bread or crackers (really, it spreads like butter) or making into dressing for salads. It’s one of those things that once you try, you will think of 1,000 different things it would be fantastic on.

A Note on Roasting the Garlic: I roasted my garlic in the oven but in the past I’ve also done it on the grill (wrapped in foil, just like the oven method I describe below). It’s finished roasting when it’s light caramel-colored and completely soft. It should actually just squeeze right out of its peel.

Succotash-Style Pasta Salad with Roasted Garlic Dressing 3

Succotash-Style Pasta Salad with Roasted Garlic Dressing
Prep time: 
Cook time: 
Total time: 
Yield: 8 to 10 servings
  • 8 cloves garlic
  • ¼ cup plus 3 tablespoons olive oil, divided
  • 1 (13.25 oz) box Dreamfields rotini pasta
  • 1 medium-large ear of corn, kernels cut off the cob (about 1 cup corn)
  • 1 medium red bell pepper, diced
  • 1 medium red onion, diced
  • 2 tablespoons lemon juice
  • ¾ teaspoon salt
  • ½ teaspoon sugar
  • ⅛ teaspoon pepper
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 4 tablespoons chopped fresh parsley
  1. Preheat the oven to 425F. Put the garlic (with peel still on) in foil, drizzle with 1 tablespoon oil, and wrap securely. Place the wrapped garlic on a baking sheet and roast until soft, about 40 minutes; cool, then peel.
  2. Cook the pasta to al dente according to the package directions; rinse with cold water and drain.
  3. Heat 2 tablespoons oil in a medium skillet over medium heat; add the corn and sauté until softened and starting to turn golden, about 5 minutes, stirring occasionally. Add the bell pepper and onion and sauté 2 minutes more. Cool.
  4. In a blender or food processor, puree the remaining ¼ cup olive oil, roasted garlic, lemon juice, salt, sugar, and pepper.
  5. In a large bowl, stir together the garlic dressing, pasta, cooled corn/bell pepper/onion mixture, chickpeas, and parsley.
  6. Chill until serving.

I adapted this recipe from Brandi’s recipe for Charred Corn and Jalapeno Pasta Salad with Cilantro Oil on Bran Appetit, and I’m sending this recipe to the July Progressive Party at Kitchen Play, which is sponsored by Dreamfields Pasta!

Share on Pinterest
Share with your friends



  1. says

    Oh, this is calling my name. It’s so simple, but the idea of these flavors with the roasted garlic dressing sounds like heaven to me. Come to mama!

  2. says

    (Love that roasted garlic, Faith! We eat it on everything.)
    I found a succotash recipe at Food 52 the other day, using edamame instead of limas. I made it and posted it on a little side blog I have. We loved it. Now I’m going to take that recipe, add pasta and your divine garlic dressing. We’ll be in heaven!

  3. says

    roasted garlic is truly awesome! I had it in a pasta dish this weekend and have been dreaming about it ever since. The pasta salad is so pretty and so yummy. Leftovers would make an awesome lunch

  4. says

    Mmmmm….simple and delicious. Never thought of chickpeas in pasta. Love it. I love chickpeas….always just plain boil, sprinkle with some salt and enjoy as a snack.

  5. says

    Your pasta salad looks lovely and quite yummy. I know I always write that about your food, but, hey, I’m a real fan.

    The garlic dressing sounds like a super idea. You’re right, roasted garlic is quite different than raw and really tasty. I happen to like Lima beans and garbanzo. Perhaps I’d add both.

  6. says


    The quality of your photos is exceptional. So vibrant and alive. Agreed with you on the star of this particular course, the roasted garlic dressing. Roasting garlic takes it to another flavor level.

    Be well

  7. says

    Your succotash pasta is calling to me! I love all the fresh ingredients and it looks so delicious! And of course, your photos are absolutely beautiful!

  8. says

    hi, this is the first time I went to your blog because lazaro cooks posted one of your recipe on facebook and it thrills me to go over and look what’s your cookin. I like your pasta salad one of the foodblogger on erecipe also has it own version and you are both unique.

  9. says

    is it possible to see the word “succotash” without hearing Sylvester exclaim “Sufferin’ succotash!”?

    love the new layout / color scheme, by the way.

  10. says

    I loved the dressing with roasted garlic in the pasta salad, it gives a distinct flavour to the dish…absolutely good one

    just hopped here to find you have an amazing blog..

  11. says

    Mmmmmmm, that looks so good. It is lunch time here and now I am craving a bowl of this. I love pasta salads, although the weather has been so dreadful here in Scotland lately that I have been having my pasta hot.

  12. says

    Succotash is a summer staple for me. That and slaw. My kids won’t touch either but, I bet if I added pasta like you they would. Genius!

  13. says

    I love that you subbed out the lima beans because those are one of the few things I simply do not like! Great recipe!

    I’m a few days early but Ramadan Kareem Faith!

    • admin says

      Ameena, I completely agree about limas…my mom used to make them for us when we were kids and they were always dreaded by my sister and I. :)
      Ramadan Kareem to you as well!

  14. says

    Love it, I’m such a pasta salad fan. Wouldn’t have thought to put the chickpeas in, but will have a go at it. :) The pics are gorgeous, I particularly love the shot of the flower, brings summer a little closer. :)

  15. says

    thusfferin thusccotash, faith! what a great twist on one of my favorite sides–i’ll even forgive your replacement of lima beans with chickpeas. :)

  16. says

    Oh my, I gotta read better. When I first read your title I thought it was Scotish Pasta and thought, hmm..never heard of Scotish Pasta before. Either way, this looks delicious and healthy. Love you substitute for chickpeas instead of Lima beans. I’ve never tried roasting garlic myself before. I know that’s what would take this pasta to a whole new level. By the way. Battling prisoners, Pandas and doughnuts just meant battling some friend’s from Facebook. Haha. I know, I’m so mature. Lol.

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: