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Warm Pasta Salad with Corn and Zucchini

5 from 8 votes

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

Cook Time: 25

Total Time: 35

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: 350kcal, Carbohydrates: 65g, Protein: 10.8g, Fat: 7.6g, Saturated Fat: 1g, Sodium: 108mg, Fiber: 7g, Sugar: 6.7g

- WW Points: 8

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