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

Pasta Salad with Lemon and Peas

45 Min(s)
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.
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