How To Make Warm Pasta Salad with Corn and Zucchini
This pasta salad is loaded with summer vegetables & a slight spicy kick from the red peppers. Served with basil, it’s a great addition to any potluck party.
- 4tspolive oil
- 4cupszucchini,sliced, ⅓-inch thick
- 2cupsfresh corn kernels,(from about 3 ears of corn)
- ¼red onion,thinly sliced
- ⅓cupblack Italian styled olives,halved
- salt and pepper,to taste
- 8ozuncooked pasta,(medium sized shells)
- red pepper flakes,crushed, to taste
- 1tbspwhite wine vinegar
- 8basil leaves,chopped
Cook pasta in salted water according to package directions.
Heat 1 tablespoon of olive oil in a large non-stick skillet.
Saute zucchini for 5 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 5 minutes.
Combine slightly cooled pasta with the remaining ingredients.
Serve this dish hot or at room temperature.
- Calories: 382.58kcal
- Fat: 7.99g
- Saturated Fat: 1.16g
- Monounsaturated Fat: 4.49g
- Polyunsaturated Fat: 1.35g
- Carbohydrates: 66.43g
- Fiber: 5.61g
- Sugar: 7.32g
- Protein: 11.74g
- Sodium: 651.77mg
- Calcium: 53.02mg
- Potassium: 671.29mg
- Iron: 2.00mg
- Vitamin A: 25.97µg
- Vitamin C: 23.05mg
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