Photo of Zucchini noodle salad with tomatoes corn and basil by WW

Zucchini noodle salad with tomatoes corn and basil

3 - 4
PersonalPoints™ per serving
Total Time
47 min
25 min
Visit your local farmer’s market to buy the freshest ingredients possible for this summer side.


Grape tomatoes

2 cup(s), halved

Olive oil

1 tbsp(s)

Garlic clove(s)

1 clove(s), large, crushed through garlic press

Kosher salt

¾ tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Uncooked zucchini

1 pound(s), tem ends trimmed


2 medium, on the cob

Fresh basil

¼ cup(s), leaves only, packed, thinly sliced

Ricotta salata cheese

2 oz, thinly shaved


  1. In a large bowl, combine tomatoes, oil, garlic, salt and crushed red pepper; let stand until tomatoes get juicy, about 20 minutes.
  2. Meanwhile, spiralize zucchini. Remove husks and silk from corn; cut off kernels.
  3. Add zucchini, corn and basil to tomato mixture; toss to coat. Let stand until flavors are blended, about 2 minutes; sprinkle evenly with cheese.
  4. Serving size: 1 1/4 c salad mixture with 2 Tbsp cheese


Garnish with red pepper flakes if desired.