1 / 1
Creamy Lemon and Pea Pasta Salad
A pound of farfalle cooks al dente, then drains over frozen baby peas to thaw them in one step. The dressing blends half a cup of light mayonnaise with lemon juice, a splash of milk, salt, and pepper until smooth and pourable. Chopped fresh basil and four thinly sliced green onions fold through the cooled pasta along with the peas. Eight servings from one pot — the salad holds well in the fridge for a day, making it a reliable choice for cookouts and packed lunches alike.
Equipment
- Stovetop
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 2 minutes of cooking.
- 2Drain the pasta and peas together, then rinse them under cold water. This stops the cooking process immediately and cools the pasta quickly so it doesn't absorb all the dressing.
- 3Meanwhile, grate 1 tablespoon of zest and squeeze 3 tablespoons of juice from the lemons. Whisk the zest and juice in a large mixing bowl with the milk, light mayonnaise, salt, black pepper, chopped basil, and sliced green onions until smooth.
- 4Add the cooled pasta and peas to the dressing. Toss well until the pasta is evenly coated.
Notes
- Make ahead: You can prepare this salad up to 2 days in advance. Store it in an airtight container in the fridge.
- Tip: If the pasta absorbs too much dressing in the fridge, stir in a splash of milk or lemon juice right before serving to loosen it up.
- Swap: Small shells or macaroni work just as well if you don't have bow tie pasta on hand.
Recipe Details
About the Author
