Summer Pasta Salad with Lemon Vinaigrette

This pasta salad is perfect for your spring and summer gatherings! It's fresh, light, and full of flavor.

  Summer Pasta Salad with Lemon Vinaigrette


INGREDIENTS
Pasta Salad
  • 16 ounces orzo pasta
  • 1 cup frozen petite peas (thawed)
  • 1/2 cup shaved orange carrot
  • 1/2 cup shaved yellow carrot
  • 10 thin asparagus
  • 2 green onions (thinly sliced)
  • 1 cup chopped tomatoes
  • 1/4 cup chopped Italian parsley
  • 1/4 cup sliced basil leaves
  • 1 large lemon (juiced and zested)
  • Lemon Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice + remaining zest (from above)
  • 1/4 cup red wine vinegar
  • 1 large clove garlic (minced)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

INSTRUCTIONS
  1. Cook the pasta according to the directions on the package, drain and rinse well with cold water. Allow it to sit in the colander while you prepare the rest salad.
  2. Add all of the dressing ingredients to a mason jar, cover tightly, and shake until thoroughly combined.
  3. To prepare the lemon for both the salad and the dressing, use a zester and remove as much as the zest as you can without getting any of the white pith. Set the zest aside, and squeeze out all the juice into a small bowl.
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