Keep this light lemony pasta salad recipe on hand for all those summer BBQs coming up!
On this episode of Down Home With The Neelys, Pat & Gina make a healthy pasta salad with absolutely zero mayonnaise.
Pasta salad is a staple of the summertime cookout or picnic, but not everyone loves a heavy, mayonnaise-laden mess.
Try The Neelys’ version of a light and healthy lemon pasta salad that goes along great with any dish you decide to make on the grill.
For this low-fat version, The Neelys ditch the mayonnaise and replace it with a flavor-rich vinaigrette-style dressing. Mix Dijon mustard, garlic, olive oil, and fresh black pepper together to make a nice creamy dressing.
Next combine all the rest of your ingredients in the bowl you would like to serve your pasta salad. Add the cooked and cooled corkscrew pasta, asparagus, cherry tomatoes, peas, dill leaves, and feta cheese.
Pour the dressing you’ve prepared over the pasta and vegetables mixture and toss to incorporate the dressing entirely. You can prepare this in advance and refrigerate it overnight!
Lemon Pasta Salad Ingredients:
- 1 pound corkscrew pasta
- 1 pound asparagus
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- ¼ cup freshly chopped dill leaves
- 1 cup frozen peas, defrosted
- 7 ounces crumbled feta cheese
