warm pasta salad with corn and zucchini
Noodles & Pasta
Warm Pasta Salad with Corn and Zucchini
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.
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)
Directions
- 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.
Related Posts
Dinner
Cashew Chicken
Prawn