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Creamy Lemon and Pea Pasta Salad
Sweet baby peas and fresh basil meet tender bow tie pasta in this bright, citrus-forward side dish. The dressing skips heavy ingredients, relying instead on a lightened-up blend of lemon juice, mayonnaise, and milk for a creamy finish that won't weigh you down. It's a fantastic make-ahead option for outdoor gatherings and warm weather entertaining. You'll love how the sharp bite of green onion cuts through the richness, making it a natural pairing for grilled chicken or steak.
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.