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.
Serving size: 6
Calories per serving: 157
8 ounces dry cavatappi
quarter of a red onion, minced
1/2 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons sugar
3/4 teaspoon dry mustard
kosher salt and freshly ground pepper
1 cup cherry or grape tomatoes, 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
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.