This pasta salad tastes just like summer! With fresh corn, cherry tomatoes, zucchini and basil, it's all there. Enjoy this pasta salad hot or cold, anything goes.
Three cheers for a pasta salad that is very easy for the summer. You don't want to turn on the oven, but you want to eat tons of vegetables, right? Well, your wish is granted!
Before you start boiling water, here are my tips. You can totally use frozen corn, but there's no substitute for fresh basil. Don't try to use the dried stuff, no! Stop it! Also, if zucchini isn't your thing try eggplant instead AND yes, please add some cheese to this if you'd like!
The recipe is below, enjoy!
Summer vegetable pasta salad
1 lb. orecchiette pasta
2 tablespoons olive oil
1 zucchini, ends trimmed and cubed
Pinch of red pepper flake
2 ears of corn, kernels removed from the cob
1 cup cherry tomatoes, sliced in half
1 handful of fresh basil, chopped
Cook the orecchiette according to your package’s instructions.
Heat 1 tablespoon of oil in a large pan on medium heat. Add the zucchini and red pepper flake, cooking and stirring until the zucchini is softened. Once softened, add the corn and tomatoes. Keep stirring to heat all of the vegetables through.
Take the vegetables off the heat. Add a pinch of salt, a pinch of pepper, the chopped basil and another tablespoon of olive oil. Add the pasta and stir everything together. Serve the pasta warm or cold.