Serve this cold lemon pasta salad as a wonderfully refreshing side dish at Easter, or any spring and summer festivity. Be sure to add your savory garnishes to the top before presenting for a real “WOW” factor!
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Lemon Pasta Salad
- Total Time: 40 minutes
Ingredients
Scale
For the Salad:
- 1 Bag Mrs. Miller’s Lemon Pepper Noodles
- 1/4 C Sundried Tomatoes + some for garnish, chopped
- 1/4 C Pine Nuts + some for garnish, toasted
- 1/4 C Parmesan Cheddar + some for garnish, shredded
- 1 TBS Cilantro for garnish
- Salt & Fresh Cracked Pepper to taste
For the Dressing:
- 2 C Light Mayonnaise
- 1/2 C Fresh Squeezed Lemon Juice
- 1 TBS Lemon Zest
- 3 TBS Agave Nectar
- 3 Cloves Garlic, rough chopped
- 1/2 C Cilantro
- 1/2 C Parmesan Cheddar Cheese, shredded
- 1/4 C EVOO
- Salt and Fresh Cracked Pepper to taste
Instructions
- Toss all Dressing ingredients, except the EVOO, into a food processor. Pulse to combine and chop. Then, while running, drizzle the EVOO in until desired consistency. We like a Ranch Dressing style consistency. Store in fridge.
- Prepare Mrs. Miller’s Lemon Pepper Noodles according to package instructions. Drain completely and rinse under cold water.
- Place cold Noodles, Sundried Tomatoes, Pine Nuts, and most of the Cheese in a big bowl. Drizzle in the Dressing and toss to combine. Let cool at least 1/2 hour.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
