Corn and Vegetable Pasta Salad

The key to this pasta salad is to cut the vegetables as close in size and shape as the ditali pasta which is very close in size and shape to the corn kernels.  It will take a little time to cut the zucchini this small which is why I used my handy dandy chopper contraption. 

Let's make our salad!

16 oz. ditali pasta, cooked according to package directions, drained and rinsed with cool water

1 small zucchini, diced

12 cherry tomatoes, diced

3 ears of corn, kernels removed

1/2 cup mayonnaise

1/2 cup sour cream

salt and pepper to taste

zest of one lemon

2 T. chopped fresh basil

In a small bowl, combine mayonnaise and sour cream until well blended.  Place drained pasta and vegetables in a large bowl and mix well.  Add the dressing and fold until mixed. 

Season with salt and pepper to taste.  Refrigerate until ready to serve.  You may need to add a little more mayo/sour cream mixture if you'd like it more moist.  Just before serving add the lemon zest and basil.