Creamy Lemony Vegetable Pasta Salad

March is the month most of us are really, really, ready for Spring.  And, in Minnesota, it is often a long time in coming! We are anxious to shed our three layers of clothing and enjoy some of the wonderful warm days ahead. Also, we find ourselves digging out our healthy recipes that will help us face the drudges of what the brutal long winter sometimes does to our bodies. Therefore, I thought I would share this delicious, nutritious, recipe full of veggies and a cinch to make. Enjoy!


  • 1 lb. Pasta (any variety) 
  • Salt and pepper to taste
  • 3/4 cup mayonnaise
  • Juice and zest of one lemon
  • Garlic clove minced (optional)
  • 1/4 cup red onion, diced
  • 1/4 cup oil
  • Veggies of your choice, I like peas, corn and broccoli
  • 1/2 cup nuts (optional) I like almonds


  1. Cook the pasta as directed on the box
  2. Whisk the mayo, oil, and lemon juice and zest, salt & pepper in a large bowl
  3. Drain the pasta and rinse with cold water until completely cooled.
  4. Add the pasta and vegetables of choice to the mayo mixture. Taste and adjust your seasonings to your liking.
  5. Can be refrigerated up to four days or enjoy immediately!

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