This super simple salad makes a nice change from potato salad at picnics. Try it with anything from chicken to grilled steak.
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. Cover and refrigerate up to two days if not serving right away.
