Summer Zucchini Salad

Simplified pasta salad for your lighter summer appetites. It’s tossed with good-for-you veggies like summer corn and zucchini—perfect for lunch or a simple dinner.

Serves 4

12 oz. gluten-free pasta

2 tbsp. extra-virgin olive oil

1 package (10 oz.) frozen corn, defrosted

1 large zucchini, diced
1/4 tsp crushed red pepper
3 chives, finely chopped
1/4 tsp. sea salt
1/4 tsp. pepper
2 tbsp. GO Veggie! vegan Parmesan, for topping

1. In a large pot of boiling salted water, cook pasta according to package directions.

2. Toss pasta with olive oil, corn, zucchini, crushed red pepper, and chives; season with salt and pepper.

3. Divide pasta among four serving bowls. Top with GO Veggie! vegan Parmesan and serve.

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