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.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 320
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 15 milligrams
- Sodium
- 230 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Sugar
- 5 grams
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.
