Lemon & Herb Pasta Salad Recipe

With Spring on the Horizon, You Might Be Craving Something Fresh & Bright…

Look no further than this tangy and herby pasta salad recipe. Pack it in your picnic basket or enjoy it after a day of spring cleaning. Either way, it’s sure to hit the spot. 

Ingredients for Pasta Salad & Dressing:

1 16oz bag fusilli pasta

1 cup frozen peas

4 large stalks celery (equal to 2 cups cut)

½ red onion

1 cup mayonnaise (you can use vegan mayo to make this recipe 100% vegan)

Juice from 2 lemons

3 tbsp fresh cut parsley

2 tbsp fresh dill 

2 tsp salt (or to taste)

2 cloves minced garlic

½ tsp ground black pepper (or to taste)

1 tsp lemon zest

Pasta Salad Assembly Instructions:

Some hours before you make your pasta salad, remove your frozen peas from the refrigerator to thaw. Drain away any excess water before you begin. 

Bring a large pot of water to a boil and cook your fusilli pasta according to the package instructions. 

While your noodles are cooking, cut your vegetables. 

Dice your celery and red onion. Toss in a large mixing bowl and set aside. 

Add your thawed peas to the bowl as well. 

Mince your garlic cloves if you’re not using pre-minced and add them to the bowl. 

Finely chop your parsley and dill. Add them to the bowl. 

Squeeze the juice from 2 lemons into your mixing bowl with the other ingredients. 

Zest one lemon’s worth of zest into the bowl. Toss your salt and pepper in as well. 

Add your mayonnaise into the bowl and stir until everything is well combined. Tast and adjust seasonings as needed. 

Your pasta should be done cooking by now, or sometime before you’ve finished prepping your vegetables and herbs. Remove it from heat and drain off the excess liquid. 

Add your pasta to the mixing bowl and mix well until everything is combined and the pasta is coated in mayonnaise. 

Allow it to cool in the refrigerator for at least 3 hours. 

Serve and enjoy. Keeps for up to a week if covered in the refrigerator.