Tomato, corn & basil spaghetti salad
Delight your taste buds with this flavorful Tomato, Corn & Basil Spaghetti Salad. A perfect harmony of fresh ingredients that will tantalize your senses.
Ingredients:
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon lemon juice
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon grated garlic
- ¾ cup crumbled feta cheese, divided
- ½ cup thinly sliced fresh basil leaves, plus whole leaves for garnish
- 340g whole-wheat spaghetti, broken into thirds
- 2 corn, husked
- 1 zucchini, trimmed and halved lengthwise
- Cooking spray
- 2 cups multicolored cherry tomatoes, halved
Instructions:
- Mix together oil, vinegar, lemon juice, salt, pepper, minced garlic, and 1/2 cup crumbled feta in a medium jar. Add thinly sliced basil; close the jar tightly and shake well until everything is fully blended, typically around 1 minute.
- Boil a large pot of water. Cook spaghetti following the instructions on the package. Drain the cooked spaghetti and place it on a large baking sheet with raised edges; pour 3 tablespoons of the prepared dressing over it and mix thoroughly. Spread the spaghetti evenly on the sheet and let it cool down to room temperature, which usually takes about 20 minutes.
- Heat up the grill to medium heat (350°F to 400°F). Grease the grill rack with oil. Spray cooking oil on the corn and zucchini. Grill them until they have charred marks on all sides, approximately 10 to 15 minutes for the corn and around 10 minutes for the zucchini. Move them to a cutting board to cool slightly, which should take about 5 minutes. Slice the zucchini into 1/3-inch-thick half-moons and cut the corn kernels off the cob, leaving some large pieces intact.
- In a large bowl, combine the cooked pasta, grilled corn, zucchini, tomatoes, and the remaining 1/4 cup crumbled feta. Drizzle the remaining dressing over the salad and mix well. Optionally, decorate with basil leaves before serving.
Summary:
- Calories: 2524 kcal
- Fat: 120 g
- Protein: 76 g
- Carbs: 318 g
- Potassium: 3525 mg
- Magnesium: 619 mg