Roasted Zucchini, Corn, and Tomato Pasta Salad

• 8 oz fusilli pasta
• 2 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh corn kernels
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes

Steps

1. 1 Preheat oven to 400°F. Toss zucchini slices with 2 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 Meanwhile, cook pasta according to package instructions. Drain and set aside.
3. 3 In a large bowl, whisk together red wine vinegar, remaining olive oil, garlic, oregano, salt, and pepper.
4. 4 Add roasted zucchini, cherry tomatoes, and corn to the bowl with the pasta.
5. 5 Toss everything with the dressing until well coated.
6. 6 Stir in feta cheese and basil gently.
7. 7 Serve warm or chilled, sprinkled with red pepper flakes.

Equipment

• Baking sheet
• Large mixing bowl

Variations

• Add chickpeas for extra protein.
• Substitute cherry tomatoes with sun-dried tomatoes for a tangy twist.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute feta with vegan feta for a vegan version.

Pairings

• Grilled chicken
• Garlic bread
• A crisp white wine

Nutrition

Tips

• For extra flavor, roast corn with the zucchini.
• Let the salad cool to room temperature before serving to let the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Best served chilled or at room temperature.

Freezing: Does not freeze well due to the texture of the vegetables and pasta.

Serving Suggestions

• Pair with a simple arugula salad with a lemon vinaigrette.
• Serve alongside grilled chicken for a heartier meal.

FAQ