Lemon Pepper Pasta Salad by EatWell Exchange
Wegmans Small shells pasta
Fresh lemon juice
¼ tsp, plus more for seasoning
¼ cup(s), chopped
10 oz, chopped
Uncooked sweet yellow corn
1 cup(s), or 1 cup canned corn, drained
2 cup(s), cut into halves
Uncooked red onion(s)
¼ cup(s), chopped, finely chopped
1 item(s), medium, diced
- Cook the pasta in a large pot of salted, boiling water, according to package instructions. Drain the pasta in a colander, rinse briefly with cool water and drain it again.
- In a medium bowl or jar, combine the lemon juice, lemon zest, olive oil, basil, mustard, salt, pepper, garlic powder, and chopped parsley. If using a bowl, whisk the ingredients together. If using a jar, seal the lid and shake until combined. Set the vinaigrette aside.
- Coat a medium nonstick skillet with cooking spray. Add the zucchini and lemon pepper seasoning. Sauté on medium heat until tender, stirring occasionally. Set aside and let cool.
- In a large bowl, combine the pasta, zucchini, corn, grape tomatoes, and red onion. Add the dressing and toss. Gently fold in the avocado to combine. Before serving, season with a pinch of salt.
- Serving size: 1 cup