pasta primavera salad

Name: Pasta Primavera Salad
Prep time: 1 h
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 box(es) macaroni, elbow 12-14 oz (i use barilla plus); 1 cup(s) frozen peas; 1 cup(s) chopped celery; 1 cup(s) carrot, shredded; 1 cup(s) red onion; 2 cup(s) mayonnaise, light (i used olive oil based); 1 - lemon, zested and juiced; - garlic powder to taste

(2 RATINGS)

36 Pinches

Becky Boyd

LaPorte, TX

Updated on Jul 1, 2012

I came up with this recipe a couple of years ago, and it has become a favorite.

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prep time 1 Hr

cook time 10 Min

method Stove Top

yield 8-12 serving(s)

Ingredients

1 box macaroni, elbow 12-14 oz (i use barilla plus)
1 cup frozen peas
1 cup chopped celery
1 cup carrot, shredded
1 cup red onion
2 cups mayonnaise, light (i used olive oil based)
1 - lemon, zested and juiced
- garlic powder to taste

How To Make pasta primavera salad

Step 1

Boil 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.

Step 2

Mix 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.
Step 3

I like to use the leftovers mixed with tuna fish for a quick lunch.
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