• 8 ounces dry cavatappi noodles • Quarter of a red onion, minced • 1/2 cup mayonnaise • 3 tablespoons sour cream • 1 ½ tablespoons cider vinegar • 1 ½ teaspoons sugar • 3/4 teaspoons dry mustard • Kosher salt and freshly ground pepper �...

• 8 ounces dry cavatappi noodles
• Quarter of a red onion, minced
• 1/2 cup mayonnaise
• 3 tablespoons sour cream
• 1 ½ tablespoons cider vinegar
• 1 ½ teaspoons sugar
• 3/4 teaspoons dry mustard
• Kosher salt and freshly ground pepper
• 1 cup cherry or grape tomatoes,
halved or quartered if large
• 2 tablespoons chopped fresh dill or fresh chives
• 1 ear of corn, husked and kernels cut from the cob
(about 1 cup)
• 1 medium zucchini, cut into a small dice

Directions:
1. Bring a large pot of salted water to a boil. Add the cavatappi noodles and cook according to the package directions.

Drain and rinse under cold water. Set aside.

2. Meanwhile, soak the onion in cold water for 5 minutes and then drain.

3. Whisk together the mayonnaise, sour cream, cider vinegar, sugar, mustard, drained red onion,

½ teaspoon salt and a few grinds of pepper until smooth.

4. Add the cooked cavatappi noodles, tomatoes, dill, corn, and zucchini to the dressing and stir to coat.