Summer Pasta Salad

Total:40 min Serves: 6

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 

Directions

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.

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

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.

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

From the Food Network Kitchen