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Lemony Pasta Salad Recipe For a Crowd

Ingredients

  • 1 and 1/2 boxes farfalle pasta whole wheat if you can find it!
  • 1/4 cup lemon juice
  • zest of 1 lemon
  • 1/3 cup mayonnaise
  • 1/3 cup olive oil
  • 2 cloves crushed garlic
  • salt & pepper to taste
  • 1 package frozen green peas
  • 2 zucchini shredded
  • 2 carrots shredded
  • 2 cups grated Parmesan
  • 2 pints grape tomatoes halved (I like one red and one yellow)
  • 1/4 cup basil chopped

Instructions

  1. Cook farfalle in a large pot until al dente.
  2. While pasta is cooking, stir together the lemon juice, lemon zest, mayonnaise, olive oil, crushed garlic, salt and pepper in a large serving bowl.
  3. Add frozen peas, shredded carrot and shredded zucchini to a colander. Pour the cooking water with the farfalle over the vegetables to drain. Pouring the cooking water over the vegetables will quickly defrost the peas and will just blanch the carrots and zucchini.
  4. Immediately add the pasta and vegetables to the serving bowl and stir well to evenly distribute the dressing. Stir in the grated Parmesan, tomato halves and basil.
  5. Chill for 4 hours or up to 8 hours before serving.