Warm Pasta Salad with Corn and Zucchini Recipe

Warm Pasta Salad with Corn and Zucchini Recipe

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.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 4tspolive oil
  • 4cupszucchini,sliced, ⅓-inch thick
  • 2cupsfresh corn kernels,(from about 3 ears of corn)
  • ¼red onion,thinly sliced
  • cupblack 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


  1. Cook pasta in salted water according to package directions.

  2. Set aside.

  3. Heat 1 tablespoon of olive oil in a large non-stick skillet.

  4. Saute zucchini for 5 minutes on each side.

  5. You might have to do this in several batches to ensure that zucchini is cooked in one layer.

  6. Remove zucchini from the skillet and set aside.

  7. Add the remaining teaspoon of oil, corn and red onion and saute for 5 minutes.

  8. Combine slightly cooled pasta with the remaining ingredients.

  9. 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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