Ingredients
-
4
-
4
-
2
-
1/4
-
1/3
-
-
8
-
-
1
-
8
-
-
-
-
-
Directions
I absolutely can not turn down a good pasta salad on a hot summer day. Some of my other favorites are Chilled Italian Shrimp Tortellini Pasta Salad, Summer Pasta Salad with Baby Greens and Summer Macaroni Salad with Tomatoes and Zucchini.,Please enjoy this guest post from my friend Olga of Mango & Tomato. Olga is a culinary wiz and Im happy to have her share a recipe with all of you here on WW!,
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Steps
|
1
Done
|
Set Aside |
|
2
Done
|
Heat a Tablespoon of Olive Oil in a Large Non-Stick Skillet. |
|
3
Done
|
Saute Zucchini For Five Minutes on Each Side. |
|
4
Done
|
You Might Have to Do This in Several Batches to Ensure That Zucchini Is Cooked in One Layer. |
|
5
Done
|
Remove Zucchini from the Skillet and Set Aside. |
|
6
Done
|
Add the Remaining Teaspoon of Oil, Corn and Red Onion and Saute For Five Minutes. |
|
7
Done
|
Combine Slightly Cooled Pasta With the Remaining Ingredients. |
|
8
Done
|
Serve This Dish Hot or at Room Temperature. |
|
9
Done
|
It Keeps Well in the Refrigerator and Makes Excellent Leftovers. |
