Pasta Salad with Arugula Zucchini and Corn

Pasta Salad with Arugula, Zucchini and Corn

This ketchup based dressing is bold and delicious. Keep the extra refrigerated and use on any green salad or drizzle over grilled chicken.

Prep

20 m.

Makes

4 to 6 servings

Cook

10 m.

Ingredients

12 oz (340 g)

penne pasta

1 bunch

asparagus, trimmed and cut into 2-inch (5 cm) pieces

1 cup (250 mL)

half moon slices zucchini

1 cup (250 mL)

cooked corn

1 cup (250 mL)

baby arugula

1/2 cup (125 mL)

halved pitted black olives

1/3 cup (75 L)

sliced roasted red pepper

1/3 cup (75 mL)

finely crumbled feta

2 green onions,

finely chopped

1/4 cup (60 mL)

chopped fresh basil

Dressing (Makes 1 cup):

3/4 cup (175 mL)

Nanny Hudson's Homestyle Ketchup

1/3 cup (75 mL)

mayonnaise

2 tbsp (30 mL)

apple cider vinegar

cloves garlic, minced

3/4 tsp (4 mL)

dried oregano

1/2 tsp (5 mL)

salt

1/4 tsp (1 mL)

freshly ground pepper

Directions

1 Cook pasta according to package directions, adding asparagus in the last 2 minutes of cooking. Drain well and cool completely.
2 Add pasta, asparagus, zucchini and corn to a large bowl. Toss with 2/3 cup (150 mL) dressing until well coated. Stir in arugula, olives, roasted red pepper, feta, green onions and basil.

Dressing:

1 Stir ketchup with mayonnaise, vinegar, garlic, oregano, salt and pepper to blender. Purée until smooth.
2 Lightly coat the pasta mixture with dressing and serve.

Tips

1 If desired, add chopped hard cooked eggs to the pasta salad for extra protein.

Nutritional Information per Serving (1/6th recipe)

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

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