Warm Pasta Salad with Corn and Zucchini

This pasta salad is heavy on summer vegetables (corn and zucchini) and gets a bit of a kick from red pepper flakes. It’s a great alternative to potato salad and will be a perfect meatless entree or side dish for your next picnic or family potluck. 

Please enjoy this guest post from my friend Olga of Mango & Tomato. Olga is a culinary wiz and I’m happy to have her share a recipe with all of you here on Skinnytaste!

Hi! My name is Olga and I’m the creator of Mango & Tomato, where I’ve been sharing my original recipes, restaurant reviews and food photography for the last four years. Through blogging I get to tell my readers about my childhood food memories, how travel influences the food I make today and my favorite places to eat out. Most importantly, though, I get to meet the other people who are passionate about food. Mostly, these “meetings” happen through social media, but in rare cases I’m lucky to meet them in real life. Gina, is one of those people: we met during a trip to the POM Wonderful orchards and have stayed in touch ever since.

I’m psyched to be able to share a recipe with you all on Gina’s blog!

Warm Pasta Salad with Corn and Zucchini
Servings: 4 as a main • Size: Just over 1-3/4 cup • Points +: 10 pts • Smart Points: 10
Calories: 350 • Fat: 7.6 g • Protein: 10.8 g • Carb: 65 g • Fiber: 7 g • Sugar: 6.7
Sodium: 108 mg (without added salt)


  • 4 tsp olive oil
  • 4 cups sliced zucchini (1/3″ thick)
  • 2 cups fresh corn kernels (from about 3 ears of corn)
  • 1/4 red onion, thinly sliced
  • 1/3 cup black Italian styled olives, halved
  • salt and pepper to taste
  • 8 oz uncooked pasta, {I used medium sized shells}
  • crushed red pepper flakes,  to taste
  • 1 tbsp white wine vinegar
  • 8 basil leaves, chopped


Cook pasta in salted water according to package directions. Set aside.

Heat a tablespoon of olive oil in a large non-stick skillet. Saute zucchini for five minutes on each side. You might have to do this in several batches to ensure that zucchini is cooked in one layer.

Remove zucchini from the skillet and set aside. Add the remaining teaspoon of oil, corn and red onion and saute for five minutes.

Combine slightly cooled pasta with the remaining ingredients.

Serve this dish hot or at room temperature. It keeps well in the refrigerator and makes excellent leftovers.

Makes 7 1/4 cup.