Healthy Summer Pasta Salad
Serves:
6
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Cook Time:
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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.
Prep Time:
Cook Time:
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Ingredients:
| 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 |
Directions:
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.
Source: foodnetwork.com
