Tomato Corn Basil Spaghetti Salad
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
- 12 ounces whole-wheat spaghetti, broken into thirds
- 2 corn, husked
- 1 zucchini, trimmed and halved lengthwise
- Cooking spray
- 2 cups multicolored cherry tomatoes, halved
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