Healthy Summer Pasta Salad

2018-03-22
  • Yield : 6 servings
  • Cook Time : 25m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    320
  • Fat

    16 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    15 milligrams
  • Sodium

    230 milligrams
  • Carbohydrate

    37 grams
  • 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

Method

Step 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.

Step 2

Meanwhile, soak the onion in cold water for 5 minutes and then drain. 

Step 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.

Step 4

Add the cooked cavatappi, tomatoes, dill, corn and zucchini to the dressing and stir to coat.

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