1

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.

2

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.

3

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.

4

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.

5

Serving size: 1 cup