5.0 from 21 votes
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 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 as a main
Calories: 350 kcal
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.
Cup of Yum
Notes
- Makes 7 1/4 cup.
Nutrition Information
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%)
Nutrition Facts
Serving: 4as a main
Amount Per Serving
Calories 350
% 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.