May 31, 2013

Lemon Pepper Bow Tie Pasta

I just love making pasta salads in the summertime!  They're so easy to whip up, and paired with a crisp salad, make a perfect meal when it's just too hot to cook!  My kids and hubby really enjoyed this (although my 14-year-old son still says it's more of a "girly food"!)  But it's good!

1 pound farfalle (bow tie) pasta


1 teaspoon fresh lemon zest
juice from 1 large lemon (or 1/4 cup RealLemon)
1/4 cup grated fresh Parmesan cheese, plus more for garnish
3 tablespoons mayonnaise (regular or light)
3 tablespoons extra-virgin olive oil
2 cloves garlic, crushed with garlic press
1 teaspoon salt
1 teaspoon pepper

1 pint grape tomatoes, halved
1 cup frozen petite peas, thawed
1/4 cup fresh basil leaves, finely minced

Bring a large stockpot of salted water to boil.  Cook pasta until al dente.  While pasta is cooking, combine dressing ingredients in a large bowl (lemon zest through pepper).  Mix well, then add tomatoes, peas, and basil.  When pasta is finished, drain and rinse with cold water; add to dressing ingredients and toss well.  Chill in refrigerator.  Garnish with fresh grated Parmesan and basil leaves.

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