Tuesday, May 11, 2010

Pasta Salad with Lemon and Peas





You're going to love this one. It's so easy, and it will work on it's own as a light lunch or as a compliment to a cookout dinner or picnic.

1 lb. bow-tie or small shell pasta (pictured above is with cavatappi)
1 pkg (10 oz.) frozen baby peas
2 lemons
2/3 c. milk
1/2 c. light mayonnaise (I prefer Miracle Whip)
1 t. salt
1/4 t. coarsely ground black pepper
1 c. loosely packed fresh basil leaves, chopped
4 green onions, thinly sliced
grated Parmesan (if desired)

1. In a large saucepan, cook pasta according to directions on package, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.

2. Meanwhile, from lemons, grate 1 T. peel and squeeze 3 T. juice. In a large bowl, with wire whisk, mix lemon peel and juice with milk, mayonnaise, salt, pepper, basil, and green onions until blended.

3. Add pasta and peas to mayonnaise dressing; toss to coat well. Cover and refrigerate up to two days if not serving right away.





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