Lemon Summer Pasta Salad

By laurenzembron

A light pasta salad packed with summer veggies.

Ingredients

• 1/2 lb whole wheat pasta (any shape you like – I used classic macaroni)
• 1 Tbsp extra virgin olive oil
• 1 zucchini, preferably organic, washed and chopped (about 1 cup)
• 1 summer squash, preferably organic, washed and chopped (about 1 cup)
• kernels from 1 ear fresh corn
• 2 large garlic cloves, minced
• 1/2 cup halved grape tomatoes, preferably organic
• 1/4 cup 2% plain Greek yogurt
• 2 Tbsp canola oil mayonnaise
• 2 tsp country-style (course ground) Dijon mustard
• 2 Tbsp lemon zest (from about 1 large lemon)
• 2 Tbsp freshly squeezed lemon juice (from about 1/2 of a large lemon)
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Cook pasta according to package instructions, preferably al dente. Drain and set aside.
Heat olive oil in a large skillet set over medium-high heat. Add in the chopped squash and corn kernels; cook, stirring often, until slightly softened, about 5-7 minutes. Add in the minced garlic and cook, stirring, until fragrant, about 30 seconds.
Remove from heat and toss in the halved grape tomatoes. In a large bowl, toss the pasta with the veggies.
In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, mustard, lemon zest, and lemon juice. Season to taste with salt and pepper.
Pour the yogurt mixture over the pasta and veggies; toss to coat.
Chill pasta salad in the refrigerator for at least 2 hours, or until the flavors have melded.
Serve cold or at room temperature.
Leftover pasta salad will last, tightly covered, in the refrigerator for about 2-3 days.