- 8 ounces pasta, dry
- 1 large zucchini
- 1 large yellow squash
- 2 cups fire roasted corn, frozen*
- 1/2 cup fermented pickles, chopped
- 2 cups arugula
- 1/2 cup feta crumbled
- 1/2 cup sun-dried tomato vinaigrette
- 1 tablespoon olive oil
- Salt and pepper to taste
- Please see notes on summer grilling!
- Make the sun dried tomato vinaigrette if you haven’t already. And go ahead and chop up the pickles.
- Cook the pasta in salted water according to the package directions. Drain the pasta when it is done cooking.
- While your pasta cooks, wash the squash and zucchini. Slice off the ends, and then cut them in half long ways. Brush the insides with olive oil.
- Heat a cast iron skillet over medium. Place the squash and zucchini in the hot skillet, inside face down. Cook until nicely caramelized and browned (about 5 minutes; you can flip them to get some browning on the skins too) then remove from heat, but leave the skillet on.
- Add the frozen fire roasted corn to the skillet and cook until heated through (about 5 minutes)
- Sliced the cooked squash and zucchini halves.
- Add everything to a large bowl and toss to combine.
- Please leave a five-star review if you loved this easy recipe!
