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.

Recipe courtesy of Food Network Kitchen

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Total:: 40 min
Active:: 25 min

Yield:: 6 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

Kosher salt
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 teaspoons 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

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.

This recipe has been updated and may differ from what was originally published or broadcast.

My Private Notes

Name: Healthy Summer Pasta Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: Kosher salt; 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 teaspoons 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