Macaroni Salad with Spring Vegetables and Creamy Lemon Basil Dressing

Ingredients

• 10 ounces uncooked macaroni (a little more than half a package), cooked according to package instructions and cooled
• 2 large carrots, peeled and very finely diced
• 6 ounces very thin asparagus (bottoms trimmed), sliced into tiny dice
• 1 ear fresh corn, kernels removed with knife (or you can use about 1cup of frozen and thawed corn)
• ½ cup green peas (frozen and thawed)
• 6 baby zucchini, finely diced (little tops removed)
• Creamy Lemon-Basil Dressing (recipe below)
• 1 ounce fresh basil leaves (*see note below)
• ¾ cup mayonnaise
• Zest and juice of 1 lemon
• 2 cloves garlic
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ½ cup olive oil

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