lemon vegetable pasta salad

Name: Lemon Vegetable Pasta Salad
Prep time: 10 min
Cook time: 2 h 15 min
Cuisine: American
Ingredients: ## LEMON MAYONNAISE; 2 cup(s) mayonnaise; 1 cup(s) yogurt, plain or non-fat; 1/2 cup(s) lemon juice, fresh; 1/4 cup(s) tarragon, chopped fresh or 1 tablespoon, dried; 1 teaspoon(s) salt; ## PASTA SALAD; 2 package(s) pasta shells, medium (16 oz. each); 3 pound(s) asparagus, blanched & cut into 3 inch pieces; 2 pound(s) snap pea pods, blanched; 16 - green onions, sliced, 1 cup; 2 medium yellow bell peppers, coarsely chopped, 2 cups

(3 RATINGS)

591 Pinches 12 Photos

Meryl Hausner

Wood-Ridge, NJ

Updated on Mar 6, 2023

This salad goes a long way. Great for large gatherings. This pasta salad is easy and takes no time to throw together. Enjoy.

Rate

Lemon Vegetable Pasta Salad ready to serve.

Blue Ribbon Recipe

This pasta salad recipe is different than other types we've had. Blanched snap peas and asparagus add tons of fresh flavor, but their harsh crispness is taken away in the blanching process. Yellow bell pepper adds a touch of sweetness and crunch. We liked the slight lemon and tarragon flavor in the creamy dressing. In warmer months, this could be part of a light dinner served with a piece of grilled fish or chicken.

— The Test Kitchen

prep time 10 Min

cook time 2 Hr 15 Min

method Stove Top

yield many

Ingredients

LEMON MAYONNAISE
2 cups mayonnaise
1 cup yogurt, plain or non-fat
1/2 cup lemon juice, fresh
1/4 cup tarragon, chopped fresh or 1 tablespoon, dried
1 teaspoon salt
PASTA SALAD
2 packages pasta shells, medium (16 oz. each)
3 pounds asparagus, blanched & cut into 3 inch pieces
2 pounds snap pea pods, blanched
16 - green onions, sliced, 1 cup
2 medium yellow bell peppers, coarsely chopped, 2 cups

How To Make lemon vegetable pasta salad

Test Kitchen Tips

This recipe makes a large amount of pasta salad. The recipe can be cut in half if you're not serving a crowd.

Step 1

In a large bowl, mix all lemon mayonnaise ingredients until well blended; set aside.

Step 2

Cook and drain pasta as directed on the package. Rinse with cold water, and drain.
Step 3

To blanch the asparagus and pea pods, plunge them into boiling water for 10-15 seconds or until they turn bright green.
Step 4

Remove from boiling water and plunge into a bowl of ice and water to stop the cooking. Drain.
Step 5

In a large bowl, mix the pasta and the remaining ingredients.
Step 6

Stir in lemon mayonnaise until well-mixed.
Step 7

Cover and refrigerate for 1 - 2 hours or until chilled.
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