Pasta Salad with Sweet Corn

Recipe from Lily Moore

736 views

Cooking time: 20 min

Servings 2

This pasta salad is a fresh and vibrant medley of flavors and textures that are sure to invigorate your taste buds. The zucchini and onion are given a burst of lemon flavor as they marinate in freshly squeezed lemon juice, while juicy tomatoes, sweet corn add a burst of sweetness to the pasta.

Pasta

7,1 oz.
Onion

0,5 pc.
Zucchini

2 pcs.
Piccadilly tomatoes

7 pcs.
Canned sweet corn

5 tbsp.
Lemon

0,5 pc.
Olive oil

6 tbsp.
Salt

to taste
Ground black pepper

to taste
Fresh basil leaves

to taste

Calories

346 kcal
Protein

5 g
Fat

7 g
Carbohydrates

49 g

Wash the zucchini and grate it on a coarse grater, removing the ends first. Peel and finely chop the onion, place it in a salad bowl. Pour freshly squeezed lemon juice over the onion and zucchini, mix, and let it marinate for 30 minutes.
At this time, heat a pot of water. When the water starts boiling, add some salt, and when it starts boiling again, add the pasta. Boil the pasta according to the time indicated on the package.
When the pasta is ready, drain it in a colander and rinse it with cold water to stop the cooking process.
While the pasta is cooling, cut the tomatoes into halves or quarters (depending on their size) and add them to the zucchini mixture. Also, add sweet corn after draining the liquids from it. Stir, add salt and black pepper. Finally, add the pasta and drizzle with olive oil. Mix thoroughly, decorate with fresh basil leaves and serve.

Allowing the zucchini and onion to marinate in lemon juice for 30 minutes gives them a bright and tangy flavor that enhances the overall taste of the salad.
This recipe is a starting point, so feel free to add other ingredients to make it your own. Try adding other fresh vegetables, such as bell peppers or cucumbers, or try using different types of pasta, such as whole wheat or gluten-free.