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 cut 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