Corn, Zucchini, and Avocado Pasta Salad

By srumbel

A super simple and healthy roasted corn, zucchini, and avocado pasta salad. A great summer take along pasta salad that takes minutes to whip up!
from chelseasmessyapron.com

Ingredients

• 1 package (16 ounces) Ronzoni TriColor Rotini Pasta
• 2 heaping cups (2 small) zucchini
• 1 can (15 ounces) corn
• 1 and 1/2 cups sliced tomatoes (cherry, roma, or vine-ripened)
• 1 large avocado, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 bottle (16 ounces) Zesty Italian Dressing (I used Light)
• Optional: feta cheese, fresh basil

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Prepare the pasta according to package directions. Drain, rinse under cool water, and set aside in a large bowl.
Drain and rinse the corn (or cut it off a cob) and chop the zucchini. If you rinsed canned corn, dry it off well.
In a nonstick skillet or cast-iron skillet (preferred), place the corn and chopped zucchini. Do not add any oil or butter but try to spread it in an even layer. Sprinkle with salt and pepper as desired and allow it to sit without stirring over medium-high heat. Let the corn and zucchini roast for a few minutes before stirring. Continue to let it sit in between stirring it until the corn and zucchini are lightly browned and roasted outside.
Meanwhile, slice or chop tomatoes (I used vine-ripened), and an avocado.
Toss the avocado with lemon juice.
Allow the corn and zucchini to cool and then toss it with the cooled pasta. Add in the tomato and avocado.
Pour half of the bottle of Italian dressing and toss well. Add salt and pepper if desired.
Cover and place in the fridge for 1-2 hours. (optional, but allows a great meld of flavors)
When ready to serve (or if not placing it in the fridge first), pour the remaining dressing in the salad (or to your taste preference) and top with fresh shredded basil and feta cheese if desired.
Enjoy immediately.

Notes
This salad is best enjoyed the same day you've made it. We also tried this salad with some grilled and chopped hot dogs and loved it! A great way to add some more protein and summer to this salad :)

Serves: 6-8