Zucchini, Corn and Dill Pasta Salad
Whole wheat pasta has nutritional benefits and holds up very well in a salad. It also highlights the green and yellow of the zucchini and corn in this colourful combination.
2 cups coarsely grated green zucchini 500 mL
salt and pepper
1 tsp sugar 5 mL
2 cups dry whole wheat fusilli pasta 500 mL
2 tbsp extra virgin olive oil 30 mL
2 tbsp rice vinegar 30 mL
11⁄2 tbsp chopped fresh dill 22 mL
2 tsp finely grated lemon zest 10 mL
1 tsp chopped fresh garlic 5 mL (about 1⁄2 clove)
19 oz tin chickpeas, drained and rinsed 540 mL
2 cups blanched corn kernels 500 mL
1⁄2 cup chopped green onion 125 mL
Toss the grated zucchini with a little salt and pepper. Add the sugar and let sit 15 minutes. Squeeze out the excess liquid and set the zucchini aside.
Boil the pasta in salted water until tender, about 10 minutes, then drain. While it's still warm, toss the pasta with the oil, vinegar, dill, lemon zest and garlic. Stir in the chickpeas, corn and green onion. Season to taste.
The salad can be made up to six hours in advance and chilled until ready to serve.