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.
Servings: 8-10 servings, or 6 servings as a main dish
Author: Nikki Gladd
For the pasta salad:
1medium zucchini, seeded and diced
1cuphalved grape tomatoes
8ozfresh Mozzarella, cut in ½-inch pieces
Small handful of basil leaves, sliced
For the dressing:
1Tablespoonwhite wine vinegar
2clovesgarlic(pressed) plus ¼ teaspoon garlic powder (or 3 cloves garlic) - I like using garlic powder in dressings
Juice from half a lemon
1Tablespoonsmayonnaise 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.