Pasta Salad with Arugula, Zucchini and Corn

This ketchup based dressing is bold and delicious. Keep the extra refrigerated and use on any green salad or drizzle over grilled chicken.


20 m.


4 to 6 servings


10 m.


12 oz (340 g)
penne pasta
1 bunch
asparagus, trimmed and cut into 2-inch (5 cm) pieces
1 cup (250 mL)
half moon slices zucchini
1 cup (250 mL)
cooked corn
1 cup (250 mL)
baby arugula
1/2 cup (125 mL)
halved pitted black olives
1/3 cup (75 L)
sliced roasted red pepper
1/3 cup (75 mL)
finely crumbled feta
2 green onions,
finely chopped
1/4 cup (60 mL)
chopped fresh basil
Dressing (Makes 1 cup):
3/4 cup (175 mL)
Nanny Hudson's Homestyle Ketchup
1/3 cup (75 mL)
2 tbsp (30 mL)
apple cider vinegar
cloves garlic, minced
3/4 tsp (4 mL)
dried oregano
1/2 tsp (5 mL)
1/4 tsp (1 mL)
freshly ground pepper


  • 1 Cook pasta according to package directions, adding asparagus in the last 2 minutes of cooking. Drain well and cool completely.
  • 2 Add pasta, asparagus, zucchini and corn to a large bowl. Toss with 2/3 cup (150 mL) dressing until well coated. Stir in arugula, olives, roasted red pepper, feta, green onions and basil.


  • 1 Stir ketchup with mayonnaise, vinegar, garlic, oregano, salt and pepper to blender. Purée until smooth.
  • 2 Lightly coat the pasta mixture with dressing and serve.


  • 1 If desired, add chopped hard cooked eggs to the pasta salad for extra protein.

Nutritional Information per Serving (1/6th recipe)

Calories: 328| Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 5.5mg | Sodium: 485mg | Carbohydrates: 56g | Sugar: 6.5g | Dietary Fibre: 4g| Protein: 10g | Potassium*: 282mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Where to buy

You can buy Nanny Hudson’s at select specialty stores in Toronto and across Ontario. We’re always adding new locations – find your local shop!

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