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Pasta Salad with Lemon and Peas
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Pasta Salad with Lemon and Peas

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 pound bow-tie or small shell pasta
Salt
1 package (10 ounces) frozen baby peas
2 lemons
2/3 cup milk
1/2 cup light mayonnaise
1/4 teaspoon coarsely ground black pepper
1 cup loosely packed fresh basil leaves, chopped
4 green onions, thinly sliced
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Let's Make It
1
1. In large saucepot, cook pasta in boiling salted water as label directs, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.
2
2. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice with milk, mayonnaise, pepper, basil, green onions, and 1 teaspoon salt until blended.
3
3. Add pasta and peas to mayonnaise dressing; toss to coat well. Cover and refrigerate up to two days if not serving right away.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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