Warm Pasta Salad with Corn and Zucchini

INGREDIENTS

4 tsp

olive oil

4 cups

sliced zucchini (1/3″ thick)

2 cups

fresh corn kernels (from about 3 ears of corn)

1/4

red onion, thinly sliced

1/3 cup

black Italian styled olives, halved

salt and pepper

8 oz

uncooked pasta, {I used medium sized shells}

crushed red pepper flakes,

1 tbsp

white wine vinegar

basil leaves, chopped