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.
  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 servings
  • Nutrition Info
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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 


  1. 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.
  2. Meanwhile, soak the onion in cold water for 5 minutes and then drain. 
  3. 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.
  4. Add the cooked cavatappi, tomatoes, dill, corn and zucchini to the dressing and stir to coat.

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