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Warm Pasta Salad with Corn and Zucchini
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.
Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
Yield:
4
as a main
Course:
Dinner
Cuisine:
American
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
( 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.
Notes
Makes 7 1/4 cup.
Nutrition
Calories:
350
kcal
,
Carbohydrates:
65
g
,
Protein:
10.8
g
,
Fat:
7.6
g
,
Saturated Fat:
1
g
,
Sodium:
108
mg
,
Fiber:
7
g
,
Sugar:
6.7
g
- WW Points:
8