Creamy Lemony Vegetable Pasta Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
519 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Lemony Vegetable Pasta Salad
Description
The recipe cooks farfalle pasta in heavily salted water, adding broccoli florets, arugula or spinach, peas, and corn near the end to gently cook while maintaining their texture and color. After draining and cooling the pasta and vegetables, they are combined with a dressing made from mayonnaise, lemon juice and zest, finely minced garlic, and extra-virgin olive oil.
The resulting pasta salad balances creamy dressing with bright citrus notes and mild garlic flavor. Vegetables contribute freshness and color, while sliced almonds add a crunchy contrast. Black pepper and kosher salt adjust seasoning to taste.
This salad can be served immediately or chilled. It keeps well refrigerated for up to four days, making it convenient for meal planning. Adding proteins like chickpeas or cooked meats can make it more substantial. The recipe can also be adapted for vegan or gluten-free diets by choosing appropriate mayonnaise and pasta alternatives.
Ingredients
- 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
- lemon about 2 tablespoons juice, juice and zest of one
- 1 garlic finely minced, small clove
- 1/4 cup extra-virgin olive oil
- 1 broccoli cut into small florets (about 4 cups, large head
- 5 oz. arugula or spinach, or a mixture of both, roughly chopped, baby
- 1 cup peas frozen
- 1 cup corn frozen
- 1/4 cup red onion finely diced
- 1/2 cup almond sliced or slivered
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).
Notes
- This salad stores well refrigerated up to four days, convenient for meal planning lunches.
- To keep dressing fresh when made ahead, reserve half to add before serving as pasta absorbs dressing over time.
- Make vegan by using vegan mayonnaise, or gluten-free by choosing gluten-free or alternative pasta varieties.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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