Healthy Summer Pasta Salad
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.
|8 ounces||dry cavatappi|
|quarter of a red onion, minced|
|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.