20 mins
Ingredients for Zesty Pasta Salad
Currently displaying quantities in US Imperial Measurements
How to Cook Zesty Pasta Salad
- Cook the pasta in boiling water as instructed on the packet (usually just a few minutes). Add the peas for the final 2 minutes cooking time. Drain and rinse under cold water to cool, then drain again.
- Grate the zest from the lemon and squeeze the juice into a bowl along with the olive oil and plenty of seasoning. Add the cooled pasta and peas and mix well. Cover and chill, spooning out portions as and when you want. (If you're keeping this for a little while, by days 3 and 4 you'll need to stir in a little more olive oil to loosen the pasta).
GRAHAM'S HOT TIP:
Don't overcook your pasta - "al dente" is perfect for this recipe.
Highly recommended if you can get it is 2005 Domaine Stirn Cuvée Prestige Sigolsheim. This family-owned Alsace producer has been fashioning wines in the tiny town of Sigolsheim since 1450, among them this honeysuckle-scented cuvée.
Reviews of Zesty Pasta Salad
January 10 2015 This recipe was really good, it tasted awesome and is even better the next day! I added some leftover salami, and some leftover shredded mozz once everything had chilled. Very versatile & swap-friendly! It was tangy and salty at the perfect blend! The BF said it was better than my usual mayo-based pasta salad. PaisleyJane (1 review) |
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