Recipe Detail

Zucchini and Corn Pasta Salad

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Number of Servings:


  1. 1/2 pounds - shell pasta
  2. 7 tablespoons - olive oil, divided
  3. 3 cloves - garlic, minced
  4. 1 pounds - zucchini (about 2 medium), quartered lengthwise, cut into 1/4-inch slices
  5. 2 cups - (about 10 ounces) frozen or fresh corn kernels
  6. 1 - to 2 tablespoons lime juice (about 1/2 lime)
  7. 2 tablespoons - apple cider vinegar
  8. 2 teaspoons - sugar
  9. 3 - to 4 ounces crumbled feta, or to taste
  10. - Salt and freshly ground pepper to taste


Bring large pot of well-salted water to a boil, then add the pasta and cook according to package instructions. Once pasta is cooked, drain, rinse under cold water to cool completely and set aside.

While pasta is in process, place another pan over medium heat, add 3 tablespoons of oil and the garlic and cook for about 30 seconds until fragrant. Add zucchini and sauté for 4 to 5 minutes until slightly softened. Add corn, season with salt and pepper to taste and continue to cook until zucchini is tender but still bright green. Remove from heat and set aside.

In small bowl or jar, combine remaining 4 tablespoons oil, 1 tablespoon lime juice, vinegar and sugar and whisk or shake well. Season with salt and pepper to taste and add more lime juice if desired.

Add vegetables and feta to pasta and toss with dressing. Taste and adjust with additional salt and pepper or lime to taste.


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