Creamy Lemony Vegetable Pasta Salad

Name: Creamy Lemony Vegetable Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 lb. farfalle pasta; kosher salt; black pepper; 3/4 cup mayonnaise; Juice and zest of one lemon; 1 small garlic clove; 1/4 cup extra-virgin olive oil; 1 large head broccoli; 5 oz. baby arugula; 1 cup frozen peas; 1 cup frozen corn; 1/4 cup red onion; 1/2 cup sliced or slivered almonds

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8 servings
Calories
519 kcal
Course
Side Dish, Main Course
Cuisine
American

Creamy Lemony Vegetable Pasta Salad

Jacqueline Bell

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This creamy lemony vegetable pasta salad recipe is a cinch to make- the veggies boil directly in the pasta water for less effort and clean up! Tossed in a light lemon garlic mayo and olive oil dressing, this is the perfect vegetarian make-ahead side or light meal.

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Ingredients

Servings

1 lb. farfalle pasta or other medium shape- regular, whole wheat, chickpea, or any variety you like
kosher salt to taste
black pepper to taste
3/4 cup mayonnaise
Juice and zest of one lemon (about 2 tablespoons juice)
1 small garlic clove finely minced
1/4 cup extra-virgin olive oil
1 large head broccoli cut into small florets (about 4 cups)
5 oz. baby arugula or spinach, or a mixture of both, roughly chopped
1 cup frozen peas
1 cup frozen corn
1/4 cup red onion finely diced
1/2 cup sliced or slivered almonds

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Instructions

Cook the pasta as directed on the box in heavily salted boiling water.
Meanwhile, whisk together the mayonnaise (3/4 cup), lemon zest and juice, garlic, and olive oil (1/4 cup) in a large bowl. Season with salt and pepper to taste.
5 minutes before the pasta is finished cooking to al dente, add the broccoli florets to the water.
1 minute before the pasta is finished cooking to al dente, add the arugula and/or spinach, peas, and corn to the water.
Drain the pasta and vegetables in a large colander and rinse with cold water until completely cooled (if it's still hot, it will absorb much of the dressing and the pasta salad will become dry). Shake off as much of the excess water as possible while it's in the colander.
Add the drained and cooled pasta and vegetables to the bowl with the lemon mayonnaise dressing. Mix together with the chopped red onions and almonds. Taste and adjust seasoning.
Serve immediately or store in the refrigerator for up to four days (see notes).

Equipments used:

Notes

This pasta salad holds up extremely well in the refrigerator. Use it for meal planning your lunch all week, adding chickpeas or white beans, cooked chicken, shrimp, or other kinds of protein to make it more hearty.
Make ahead instructions: If you make this in advance, I recommend reserving half the dressing to mix in just before serving, since the pasta will absorb some of the dressing as it sits in the fridge.
Make it vegan: use a vegan mayo.
Make it gluten-free: use a GF or alternative pasta, such as Banza.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Show Details

Calories 519kcal (26%) Carbohydrates 58g (19%) Protein 13g (26%) Fat 27g (42%) Saturated Fat 4g (20%) Cholesterol 9mg (3%) Sodium 169mg (7%) Potassium 592mg (17%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 1046IU (21%) Vitamin C 80mg (89%) Calcium 100mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 519 kcal

% Daily Value*

Calories	519kcal	26%
Carbohydrates	58g	19%
Protein	13g	26%
Fat	27g	42%
Saturated Fat	4g	20%
Cholesterol	9mg	3%
Sodium	169mg	7%
Potassium	592mg	13%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	1046IU	21%
Vitamin C	80mg	89%
Calcium	100mg	10%
Iron	2mg	11%