Healthy Summer Pasta Salad

Serves: 6

This all-American pasta salad gets a healthy boost from summer's vegetable bounty. Don't limit yourself to just tomatoes, corn and zucchini -- string beans and cucumber could also find a happy home here.

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kosher salt
8 ounces dry cavatappi
quarter of a red onion, minced
1/2 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoon cider vinegar
1 1/2 teaspoon sugar
3/4 teaspoon dry mustard
kosher salt and freshly ground pepper
1 cup cherry or grape tomato, halved or quartered if large
2 tablespoons chopped fresh dill or fresh chives
1 ear of corn, husked and kernels cut from the cob (about 1 cup)
1 medium zucchini, cut into a small dice


Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package directions. Drain and rinse under cold water. Set aside.

Meanwhile, soak the onion in cold water for 5 minutes and then drain.

Whisk together the mayonnaise, sour cream, cider vinegar, sugar, mustard, drained red onion, 1/2 teaspoon salt and a few grinds of pepper until smooth.

Add the cooked cavatappi, tomatoes, dill, corn and zucchini to the dressing and stir to coat.


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