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Warm Pasta Salad with Corn and Zucchini Recipe

Warm Pasta Salad with Corn and Zucchini
Warm Pasta Salad with Corn and Zucchini
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Warm Pasta Salad with Corn and Zucchini Recipe

Warm Pasta Salad with Corn and Zucchini

This pasta  salad is heavy on summer vegetables (corn and zucchini) and gets  a bit of a  kick from red pepper flakes. It’s a great alternative to  potato salad  and will be a perfect meatless entree or side dish for your next  picnic or family  potluck.

 

I’m psyched to be able to share a recipe with you all on Gina’s blog!

 

 

 

Warm Pasta Salad with Corn and Zucchini

Servings: 4 as a main • Size: Just over 1-3/4 cup • Points +: 10 pts • Smart Points: 10

Calories: 350 • Fat: 7.6 g • Protein: 10.8 g • Carb: 65 g • Fiber: 7 g • Sugar: 6.7

Sodium: 108 mg (without added salt)

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.

Makes 7 1/4 cup.

<img class=”ajT” src=”https://mail.google.com/mail/u/0/images/cleardot.gif”/>

 

Written by antoine

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