If you're looking for the perfect hot weather dinner, this one is it. It combines fresh herbs and warm-weather veggie in a really delicious salad. Add your favorite protein and you've got a complete meal in one bowl.
12 oz uncooked rotini or fusilli pasta
1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup olive oil
2 tsp honey
2 tsp kosher salt, plus more for pasta water
1 tsp Dijon mustard
1/2 tsp black pepper
2 zucchini or yellow squash, slied into 1/4-inch-thick half-moons (about 4 cups)
2 1/4 cups fresh corn kernels (from 3 ears) I like to boil them for a few minutes and then cut
1 pint cherry tomatoes, halved
1/2 cup thinly sliced red onion
8 oz Mozzarella cheese cut into 1/2-inch cubes
1/2 cup chopped fresh herbs such as chives, tarragon, and dill
Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain and rinse pasta under cold water until no longer hot, about 2 minutes. Let cool to room temperature, about 10 minutes.
Meanwhile, whisk together lemon juice, oil, honey, salt, mustard, and pepper in a large bowl. Add zucchini, yellow squash, corn, tomatoes and onion. Toss to coat. Let stand 10 minutes tossing occasionally.
Add cooked pasta, Mozzarella and herbs to vegetable mixture. Gently toss to combine. Garnish with additional herbs, if desired.
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