Zucchini and Corn Pasta Salad: A Fresh, Tasty Delight!
A refreshing and delicious pasta salad featuring zucchini and corn, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups of cooked pasta
- 1 medium zucchini, diced
- 1 cup of corn (fresh or frozen)
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, finely chopped
- 1/4 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the cooked pasta, diced zucchini, corn, cherry tomatoes, red onion, and basil.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- This salad can be made a day in advance for better flavor.
- For a protein boost, consider adding grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://recipesdays.com/zucchini-corn-pasta-salad-recipe/