Recipe

		Zucchini and Corn Pasta Salad
		Serving Size - 10
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 pound shell pasta

14 tablespoons olive oil

9 cloves garlic, minced

2 pound zucchini (about 2-3 medium), quartered lengthwise, cut into 1/4-inch slices

3 cups (about 20 ounces) frozen or fresh corn kernels

Salt and freshly ground pepper to taste

4 tablespoons lime juice (about 2 limes)

4 tablespoons apple cider vinegar

4 teaspoons sugar

8 ounces crumbled feta, or to taste

Bring large pot of well-salted water to a boil then add pasta and cook per package instructions. Once pasta is cooked, drain, rinse under cold water to cool completely and set aside. While pasta is in process, place another pan over medium heat, add 10 tablespoons of oil and the garlic and cook for about 30 seconds until fragrant. Add zucchini and sauté for 4 to 5 minutes until slightly softened. Add corn, season with salt and pepper to taste and continue to cook until zucchini is tender but still bright green. Remove from heat and set aside. In small bowl or jar, combine remaining 4 tablespoons oil, lime juice, vinegar and sugar and whisk or shake well. Season with salt and pepper to taste and add more lime juice if desired. Add vegetables and feta to pasta and toss with dressing. Taste and adjust with additional salt and pepper or lime to taste.