Saturday, July 18, 2015

Zucchini and Corn Pasta Salad

Adapted from MindBodyGreen and MJ and Hungryman

INGREDIENTS:
  • 1 – 13 oz package pasta, cooked according to package directions
  • 3 medium zucchini but into matchsticks
  • 1 – 16 oz package frozen corn, thawed and drained
  • 2-3 large tomatoes, diced

  • ¼ cup olive oil
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tablespoon lemon juice
  • ½ bunch basil leaves (about 2 cups loosely packed)
METHOD:
  • Cook pasta and drain
  • Combine pasta with zucchini, corn and tomatoes
  • Combine oil, salt, sugar, lemon juice and basil in blender and blend until smooth
  • Stir basil blend into pasta/vegetable mixture
  • Serve chilled or at room temperature

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