Summery Italian Pasta Salad (No Meat, Just Veggies!)

Step 1

Cut onion into 1/4 inch thick circles. Mince garlic.

Step 2

Remove corn kernels from cob and trim the ends of the beans. Cut beans into 1" pieces.

Step 3

Thinly slice bell pepper into 2" pieces. Cut zucchini into 1/2 inch thick semi-circles.

Step 4

Slice tomatoes in half. Finely chop the fresh basil.

Step 5

Cook the pasta to al dente in a pot of salted water. Drain immediately.

Step 6

Toss with a splash of olive oil to prevent sticking and set aside.

Step 7

Add oil to a large pan and heat over medium. Add the onion and garlic and cook for 3-5 minutes, stirring, until the onion starts to turn translucent.

Step 8

Add the corn and beans. Cook for 2 minutes, stirring frequently.

Step 9

Add the zucchini and bell pepper. Cook for 3 minutes, stirring regularly, until pepper starts to soften up, and zucchini is browning in spots.

Step 10

Remove from heat and add in the salt and pepper. Stir until well distributed.

Step 11

If serving pasta salad hot, add the chopped basil and tomatoes and toss to distribute. If serving pasta salad cold, allow the cooked vegetables to cool separate before combining with basil and tomatoes.