Add the mayonnaise, milk, balsamic vinegar, Italian seasoning, sugar, garlic, salt, and pepper to a glass jar with a lid or a blender.

Shake the jar well until the mixture becomes smooth and fully combined. If using a blender, pulse until creamy.

Place the dressing in the fridge for at least 30 minutes. This rest time allows the flavors to blend and deepen, making the dressing even more delicious

Bring a large pot of salted water to a boil. Cook the pasta until it’s just al dente. This keeps the texture firm so it holds up well in the salad.

Drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process.

In a large mixing bowl, combine the cooked pasta with the tomatoes, mozzarella, zucchini, carrots, avocado, and basil.

Pour the chilled dressing over the pasta mixture. Stir gently until everything is evenly coated.

Taste and adjust with a pinch of salt or a touch more dressing if needed.

This salad can be made ahead of time and stored in the refrigerator until ready to serve.

To grill zucchini, lightly brush slices with olive oil and grill them until tender with some char marks. If you don’t have a grill, a skillet with olive oil works just as well.

Leftovers can be stored in a sealed container in the fridge for up to four days. Just give it a quick stir before serving again to refresh the texture.