This super simple salad makes a nice change from potato salad at picnics. Try it with anything from chicken to grilled steak I added asparagus to this one
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1 pound bow-tie or small shell pasta
1 package (10 ounces) frozen baby peas
2 lemons
2/3 cup milk
½ cup light mayonnaise
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
1 cup loosely packed fresh basil leaves, chopped
4 green onions, thinly sliced
- In large saucepot, cook pastas label directs, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.
- 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, salt, pepper, basil, and green onions until blended.
Add pasta and peas to mayonnaise dressing; toss to coat well. Top with Parmesean. Cover and refrigerate up to two days if not serving right away.
