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Pasta Salad with Lemon and Peas
A bright and refreshing pasta salad brings a welcome change to the usual picnic spread. Bow tie pasta and sweet baby peas are tossed in a creamy, citrus-forward dressing made from fresh lemon juice, mayonnaise, and milk. Chopped fresh basil and thinly sliced green onions add a crisp, herbaceous bite to every forkful. It is a fantastic make-ahead side dish for outdoor gatherings and warm weather entertaining. Serve it alongside grilled chicken, steak, or your favorite barbecue mains for a complete meal.
Ingredients
- 1 package (16 OUNCES) BOW TIES (FARFALLE) OR SMALL SHELL PASTA
- 1 package (10 OUNCES) FROZEN BABY PEAS
- 2 LEMONS
- CUP MILK
- ½ cup LIGHT MAYONNAISE
- 1 teaspoon SALT
- ¼ teaspoon COARSELY GROUND BLACK PEPPER
- 1 cup LOOSELY PACKED FRESH BASIL LEAVES, CHOPPED
- 4 GREEN ONIONS, THINLY SLICED
Instructions
- 1Boil the bow tie pasta in a large pot according to the package instructions. Stir the frozen baby peas into the boiling water during the final two minutes of cooking. Drain the pasta and peas together, then rinse them under cold water until completely cooled and drain thoroughly.
- 2Grate one tablespoon of zest and squeeze three tablespoons of juice from the lemons. Whisk the lemon zest and juice together in a large mixing bowl along with the milk, light mayonnaise, salt, black pepper, chopped basil, and sliced green onions until the dressing is smooth.
- 3Transfer the cooled pasta and peas into the bowl with the mayonnaise dressing. Toss everything together until the pasta is evenly coated.