Zucchini and Corn Pasta Salad
A summer pasta salad with zucchini, corn, pine nuts, feta, and a lemony dressing.
Ingredients
- 1 ear of corn corn removed from cob (about 1/2 C. Corn)
- 2 zucchinis diced into bite size pieces
- 1 Tbsp. avocado oil
- 8-10 oz. Cavatappi Pasta
- Handful of Fresh basil roughly chopped
- 1/4 C. Feta
- 1/4 C. Toasted pine nuts
- 2 garlic cloves minced
Dressing
- 3 Tbsp. Olive oil
- 1/2 Lemon juiced
- 1/2 Tbsp. Dijon mustard
- Salt and pepper to taste
Instructions
- To make the dressing, whisk all the ingredients together. Set aside.
- Cook pasta according to packaging.
- Heat oil in a large skillet. Once hot, add the zucchini and corn. Season with a little salt and pepper to taste. Sauté for about 5-6 minutes. The zucchini should be tender. Stir in the garlic and sauté for 2 more minutes. Remove from heat.
- In a large bowl, combine the cooked pasta, zucchini and corn, pine nuts, feta cheese and basil leaves. Pour over dressing and toss together. You can add all the dressing at once, or you start with half, taste, and more as desired. Enjoy immediately or store in the fridge until ready to serve.
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1servingCalories: 441kcalCarbohydrates: 54gProtein: 14gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 13mgSodium: 377mgPotassium: 572mgFiber: 5gSugar: 6gVitamin A: 353IUVitamin C: 27mgCalcium: 116mgIron: 2mg
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