Zucchini, Corn and Dill Pasta Salad

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.

Serves 6

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.