Skinnytaste · by Gina Homolka★ 5.0 (8)
Warm Pasta Salad with Corn and Zucchini
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 22%
CARBS 59G70% OF CAL
6G FIBER46G OTHER7G TOTAL SUGAR
FAT 8G22% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm pasta salad loaded with fresh summer vegetables like zucchini and corn, tossed with a tangy vinegar dressing. Works equally well as a light main course or side dish.
mainamericansaladpasta🍳 skilletdairy freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 22%
CARBS 59G70% OF CAL
6G FIBER46G OTHER7G TOTAL SUGAR
FAT 8G22% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 286mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 34mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 286MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.