Warm Pasta Salad with Corn and Zucchini
User Reviews
5
Warm Pasta Salad with Corn and Zucchini
Description
Warm Pasta Salad with Corn and Zucchini brings together zucchini sautéed until tender with fresh corn and red onion for a slightly sweet and savory base. The recipe uses medium pasta shells to hold the dressing and ingredients well. Black olives add a briny contrast, while red pepper flakes provide a gentle kick. A splash of white wine vinegar gives a mild tang, balanced by fresh basil chopped and stirred in at the end.
The cooking involves sautéing the zucchini and corn separately to maintain good texture. The pasta is cooked al dente and then combined with the vegetables to serve warm or cooled to room temperature. This salad can work well as a side dish or light main during warmer months.
Since the recipe notes that it keeps well in the refrigerator, it allows for preparing ahead and enjoying leftovers, making it a practical option for meal prep or casual dining.
Ingredients
- 4 tsp olive oil
- 4 cups zucchini 1/3" thick, sliced
- 2 cups corn kernels from about 3 ears of corn, fresh
- 1/4 red onion (thinly sliced)
- 1/3 cup black olives halved, Italian styled
- salt to taste
- black pepper to taste
- 8 oz pasta I used medium sized shells, uncooked
- red pepper flakes to taste, crushed
- 1 tbsp white wine vinegar
- 8 basil chopped, leaves
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
- Yields about seven 1/4 cup servings, suitable for small gatherings or meal portions.
- Cook pasta al dente according to package instructions for best texture in the salad.
- Saute zucchini and corn separately to avoid overcrowding the pan and to ensure even cooking.
- This salad can be served warm or at room temperature, and it stores well in the refrigerator for leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a main
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 10.8g | 22% |
| Fat | 7.6g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 108mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 6.7g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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