Summer Succotash Pasta Salad

Ingredients

• 8 oz. short-cut pasta
• 2 ears fresh sweet corn, kernels cut off the cob
• 1 small zucchini, thinly sliced into half-moons
• 1 red bell pepper, seeds removed, diced
• 3 green onions, white and green parts, thinly sliced
• 1 14.5-oz. can butter beans, drained and rinsed
• For dressing:
• 1/4 cup loosely packed fresh basil leaves
• 1 large lemon, zested and juiced
• 1 clove garlic, peeled
• 1/3 cup extra-virgin olive oil
• 1 Tbsp. champagne vinegar
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper