Today’s recipe is not what I originally wanted to share with you. I’m so anxious for the fall season to get here, that once September arrived, I planned to post something more fall-ish (even though it’s not technically fall until September 22nd).
But, the hot weather here in Mississippi makes it hard to think about cool fall recipes, so I am sneaking in one more summer dish. This pasta salad was inspired by the menu at Corner Bakery. Although I’ve never had it there and I’m not sure it’s still on the menu, I saw it listed one day and thought it sounded like a light meal I could quickly make at home.
We had this for dinner, then lunch again the next day.
It’s not your typical pasta salad that’s drenched with a heavy mayo-based dressing, but instead it is lightened up a bit with a lemon garlic sauce. I’m really glad to add this to our summer menu, and sad to wait again until next year to make it since fall is right around the corner. I mean, somewhat sad.
- 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
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.