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Before diving into the cooking process, it's essential to understand the key ingredients that make this salad not only delicious but also nutritious.

Sweet Corn & Zucchini Pasta Salad

Celebrate summer with this vibrant Sunny Sweet Corn & Zucchini Pasta Salad! Perfect for barbecues, picnics, or light meals, this salad combines sweet corn, tender zucchini, and rotini pasta for a deliciously satisfying dish. Toss in some crumbled feta for added creaminess or mix in fresh herbs for an aromatic touch. Easy to prepare and bursting with flavor, this salad is sure to impress at your next gathering while providing a nutritious boost.
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Ingredients
  

8 oz. rotini pasta

1 medium zucchini, diced

1 cup sweet corn (fresh or frozen)

1 red bell pepper, diced

1/2 red onion, finely chopped

1/4 cup fresh basil, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Sauté Veggies: In a large skillet over medium heat, add a splash of olive oil. Add the diced zucchini and red bell pepper. Sauté for about 5-7 minutes or until tender and slightly caramelized. Add the corn and cook for an additional 2-3 minutes. Remove from heat and let cool.

      Mix the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined.

        Assemble the Salad: In a large mixing bowl, combine the cooled pasta, sautéed vegetables, red onion, fresh basil, and feta cheese (if using). Pour the dressing over the top and gently toss until everything is well coated.

          Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

            Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings