pasta primavera salad
(2 ratings)
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I came up with this recipe a couple of years ago, and it has become a favorite.
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(2 ratings)
yield
8 -12
prep time
1 Hr
cook time
10 Min
method
Stove Top
Ingredients For pasta primavera salad
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1 boxmacaroni, elbow 12-14 oz (i use barilla plus)
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1 cfrozen peas
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1 cchopped celery
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1 ccarrot, shredded
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1 cred onion
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2 cmayonnaise, light (i used olive oil based)
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1lemon, zested and juiced
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garlic powder to taste
How To Make pasta primavera salad
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1Boil the macaroni in lightly salted water for 7 minutes. Put the cup of frozen peas in collander, then drain the macaroni over that. This thaws out the peas perfectly. Let cool under cool running water for a few minutes.
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2Mix the mayo, lemon zest and juice, and garlic powder. Then add the chopped vegetables. Stir in the macaroni and peas until combined. Refrigerate for at least a couple of hours, then serve.
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3I like to use the leftovers mixed with tuna fish for a quick lunch.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pasta Primavera Salad:
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