Dressed with a light lemon garlic sauce, this pasta salad serves well as a light lunch or dinner, or a great dish to pass at a potluck.
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Rating
5 stars (1 reviews)
Ingredients
10 oz Cavatappi pasta
1 medium zucchini (, seeded and diced)
1 cup halved grape tomatoes
8 oz fresh Mozzarella (, cut in 1/2-inch pieces)
Small handful of basil leaves (, sliced)
3 Tablespoons olive oil
1 Tablespoon white wine vinegar
2 cloves garlic ((pressed) plus 1/4 teaspoon garlic powder (or 3 cloves garlic) - I like using garlic powder in dressings)
Juice from half a lemon
1 teaspoon Dijon mustard
1 Tablespoons mayonnaise or Greek yogurt
Steps
Cook the pasta to al dente in a large pot of salted boiling water, about 10-11 minutes. Drain and rinse with cold water. Transfer to a large mixing bowl and toss with the zucchini, tomatoes, Mozzarella and basil.
In a small bowl, whisk together the dressing ingredients. Toss into the pasta and serve immediately or chill then serve.
