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
0 min
Visit your local farmer’s market to buy the freshest ingredients possible for this summer side. If you prefer your corn cooked, boil the shucked ears for 7 minutes before cutting off the kernels. You can also microwave each ear of corn for 3 minutes in its husk. Just let cool and then husk.


Grape tomatoes

2 cup(s), halved

Extra virgin olive oil

1 Tbsp

Garlic clove(s)

1 large clove(s), crushed through garlic press

Kosher salt

¾ tsp

Crushed red pepper flakes

¼ tsp

Uncooked zucchini

1 pound(s), stem ends trimmed


2 medium, on the cob


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.