Summer Pasta Salad with Zesty Herb Dressing
MAKES 4 TO 6 SIDE-DISH SERVINGS
Unlike traditional pasta salad, this version does not have mayonnaise. The fact that you can let it sit out for a while without worrying about spoiling makes it perfect for road trips where you’re wary of fast food choices. It’s also an ideal choice to bring to potlucks when you want a filling item in case there’s not much else on offer that’s migraine safe. I like to use quinoa pasta for a gluten-free option. Carrots can be substituted for cherry tomatoes if the latter are not well tolerated.
SUMMER PASTA SALAD
1 (12-ounce) package fusilli (use gluten-free pasta, if desired)
1 large zucchini, diced
1⁄3 cup diced English cucumber
1 pint cherry tomatoes, halved
¼ cup chopped fresh basil
1⁄3 cup fresh goat cheese (chèvre), crumbled (optional)
ZESTY HERB DRESSING
¼ cup extra-virgin olive oil
3 tablespoons distilled white vinegar
1 teaspoon honey or maple syrup
1½ teaspoons dried oregano
1 small shallot, finely chopped
1 teaspoon Dijon mustard (wine- and sulfite-free)
½ teaspoon kosher salt, or more to taste
¼ teaspoon crushed red pepper flakes
Freshly ground black pepper
To make the Summer Pasta Salad, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and immediately run the pasta under cold water to keep it al dente. Drain again and transfer to a large bowl. Add the zucchini, cucumber, tomatoes, basil, and goat cheese (if using) and toss together.
To make the Zesty Herb Dressing, in a small bowl, whisk together the oil, vinegar, honey or maple syrup, oregano, shallot, mustard, salt, and red pepper flakes. Add about half of the dressing to the bowl with the pasta and vegetables and toss well.
Right before serving, add the remaining dressing, season to taste with more salt and black pepper, and toss again.
