This warm pasta salad is loaded with summer corn and zucchini and fresh basil. It goes great with any protein or enjoy it as a main dish.
Warm Pasta Salad
I absolutely can not turn down a good pasta salad on a hot summer day. This warm pasta salad is made with summer corn, zucchini and basil and can be served alongside anything you’re grilling. It’s such a great use of in season produce, and so easy to make!! Try it with my BBQ Chicken or my Salmon Skewers. Some of my other favorite pasta salad recipes you may like are Shrimp Tortellini Pasta Salad and Greek Pasta Salad.
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!
How To Make Warm Pasta Salad
- Cook the pasta in salted water according to package directions and 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.
Serving Suggestions
If you want to make a protein to go with this, try some of these ideas:
Storage
This warm pasta salad keeps well in the refrigerator and makes excellent leftovers.
More Pasta Salad Recipes You’ll Love:
- Greek Pasta Salad
- Orzo Pasta Salad with Grilled Veggies
- Warm Pasta Salad with Corn and Zucchini
- Lobster Roll Pasta Salad
- Italian Shrimp Tortellini Pasta Salad
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, 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.
