Summer Vegetable Macaroni Salad - Center for Nutrition Studies

Ingredients

• 2 cups whole grain elbow macaroni
• ½ cup diced red bell pepper
• ½ cup diced red onion
• 1 small zucchini, cut in half lengthwise, thinly sliced
• 1 small yellow squash, cut in half lengthwise, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh corn kernels
• 1 ½ cups of plant-based mayonnaise
• 1 cup fresh basil, cut into chiffonade
• 1 Tbsp Dijon mustard
• Sea salt and black pepper to taste