On summer days, I look forward to checking the tomato vines, watching jalapeño flowers transform into peppers, and grilling as much zucchini as possible.  I hold onto the season as I make overflowing salads and enjoy the abundance that only late summer holds.  Often I combine what is ready to be picked into my ultimate cold pasta salad, which can be served for dinner as easily as lunch.  Sweet corn from the farmers’ market and other gathered vegetables make this dish a true celebration of everything that is summer. In my creative salads cooking classes, we explore recipes and methods using garden fresh ingredients.  Each forkful of this summer pasta salad…