Warm Pasta Salad with Corn and Zucchini
This delightful warm pasta salad is bursting with the flavors of summer, featuring fresh corn and tender zucchini, all brought to life with a hint of red pepper heat. It's an excellent alternative to traditional potato salad and serves as a fantastic meatless main course or side dish for your upcoming picnic or family gathering.
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Ingredients
- 4 tsp olive oil
- 1/4 red onion
- 1/3 cup black Italian styled olives
- salt and pepper to taste
- 8 oz uncooked pasta
- crushed red pepper flakes
- 1 tbsp white wine vinegar
- 8 basil leaves
- 4 cups sliced zucchini
- 2 cups fresh corn kernels
Instructions
- 1
Boil pasta in salted water, following the instructions provided on the package.
- 2
Once cooked, drain and set it aside.
- 3
In a large non-stick skillet, warm a tablespoon of olive oil over medium heat.
- 4
Cook the zucchini for five minutes on each side until tender.
- 5
You may need to cook the zucchini in multiple batches to ensure even cooking in a single layer.
- 6
Once done, remove the zucchini from the skillet and place it aside.
- 7
Pour in the remaining teaspoon of olive oil, then add the corn and red onion, sautéing for five minutes until they are softened.
- 8
Mix the slightly cooled pasta with the sautéed vegetables and corn.
- 9
This dish can be enjoyed warm or at room temperature.
- 10
It stores well in the refrigerator, making for tasty leftovers.
Nutrition Information
Notes & Tips
- Makes 7 1/4 cup.