This warm pasta salad is big on summer vegetables, corn and zucchini, with a small kick of red pepper. A great sub to potato salad and a perfect meatless entree or side dish for your next picnic or family potluck.
Warm Pasta Salad with Corn and Zucchini
Warm Pasta Salad with Corn and ZucchiniI absolutely can not turn down a good pasta salad on a hot summer day. Some of my other favorites are Chilled Italian Shrimp Tortellini Pasta Salad, Summer Pasta Salad with Baby Greens and Summer Macaroni Salad with Tomatoes and Zucchini.
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
Ingredients
- 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, Â to taste
- 1 tbsp white wine vinegar
- 8 basil leaves, chopped
Instructions
- 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.
This looks awesome, I can't wait to try it. Especially since I have some zucchini that needs to be used up. Also, I tried your blueberry poppyseed muffins last week and they were fantastic!!! I'm going to try making them again and omit the blueberries just because my son isn't the biggest blueberry fan. The browned butter makes such a difference, you can really taste it.
If i were to do gluten free pasta what would the points plus be for that?
I'd have to calculate to be sure.
thanks for the great summer recipe!
Hi there
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P.S. Most important of all Love you and your family and Thank you for providing us with all your fresh Ideas in sumer recipees
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This is lovely, Olga! I am going to salad potluck this week and I think I may have to make this. Gorgeous!
I cooked this recipe tonight, because I already had zucchini and big bag of bulk farfalle tricolore. Every bite is magnificent! Thanks Gina & Olga.
So glad you enjoyed it!!
woo hoo! I'm always nervous when people make my recipes. Glad it worked out for you! 🙂
Really like the idea of a warm pasta salad! I bet the corn goes really well with the more Italian flavors here.
I guess you add vinegar, olives, basil at end? Almost ready to eat!
Yup, where it says to combine the pasta with 'remaining' ingredients.
I used sweet basil since it's what I had on hand, and balsamic vs. white vinegar – turned out scrumptious! Going to make it again with white, to see which way we like it better. Didn't last long in this house!
YUMMY! This recipe is awesome!
Every single recipe looks and is so yummy.
YUM. must try. olga, the pictures are GREAT. love the red dish towel as well 🙂
So happy to hear that! I think the towel was something I picked up in Target on clearance.
When do you add the white vinegar?
At the very end. It adds a bit of acidity and brightness.
Hope this helps.
This looks wonderful! I just picked up some fresh zuccini and corn from the farmers market! I'm a huge fan of leftovers so I'll definatly be making this for my husband and myself to take for lunch! Thanks for the recipe Olga!
You are very welcome 😉
Oh my word this looks delicious. Makes me want some zucchini!
This looks delicious. Can't wait to try it!
YUM! Can't wait to make this for a family reunion so I know I have something healthy to eat!
So happy to be able to share my recipe with everyone! Glad you like it 😉
I love that you are doing Meatless Mondays, my vegetarian daughter will love this with whole wheat pasta.
This looks amazing! Put this right into Evernote for future use!
Love this summer salad!