Lemon Vegetable Pasta Salad

★★★★★ 3 Reviews
MiMi1130 avatar
By Meryl Hausner
from Wood-Ridge, NJ

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

Blue Ribbon Recipe

Loved this pasta salad! It's a very different type of pasta salad recipe than we've had in the past and enjoyed this. The fresh veggies add tons of crunch. And the lemon mayo has a light, fresh taste. This recipe does make a lot... so prepare to feed a crowd and make this in a large bowl.

— The Test Kitchen @kitchencrew
method Stove Top


  • 2 c
  • 1 c
    yogurt, plain and non-fat
  • 1/2 c
    lemon juice, fresh
  • 1/4 c
    tarragon, chopped fresh or 1 tablespoon, dried
  • 1 tsp
  • 2 pkg
    pasta shells, medium, 16 oz. each
  • 3 lb
    asparagus, blanched & cut into 3 inch pieces
  • 2 lb
    snap pea pods, blanched
  • 16
    green onions, sliced, 1 cup
  • 2 md
    yellow bell peppers, coarsely chopped, 2 cups

How To Make

  • 1
    In a large bowl, mix all lemon mayonnaise ingredients until well blended, set aside.
  • 2
    Cook & drain pasta as directed on the package. Rinse with cold water, drain.
  • 3
    To blanch the asparagus & pea pods, plunge them into boiling water, for 10-15 seconds or until they turn bright green. Remove from boiling water & plunge into a bowl of ice & water to stop the cooking, drain.
  • 4
    In large bowl mix pasta & remaining ingredients. Stir in lemon mayonnaise until well mixed. Cover & refrigerate 1 - 2 hours or until chilled.