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Ingredients
Scale
- 8 ounces uncooked medium shells or other short pasta (such as elbows, ditalini, rotini, or penne)
- ½ cup diced broccoli florets
- ½ cup frozen peas, thawed
- ½ cup finely diced sweet red bell pepper
- ½ cup diced cucumber
- ¼ cup sliced green onions
- 1 cup mayonnaise (duke's preferred)
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh basil leaves
- 1 small clove garlic, finely minced or grated (or sub with ⅛ teaspoon garlic powder)
- 1 teaspoon sugar
- kosher salt and ground black pepper, to taste
- optional garnish: chopped fresh parsley
Instructions
- Prepare the peas by placing them in a colander. Cook the pasta in a large pot of salted boiling water according to package directions, adding broccoli florets during the final 30 seconds. Drain over the peas and rinse under cold water until cool. Set aside.
- In a large bowl, mix the cooled pasta, broccoli, peas, red bell pepper, cucumber, and green onions. Add any optional protein like rotisserie chicken, cooked shrimp, or drained tuna if desired.
- In a separate bowl, whisk together mayonnaise, lemon juice, basil, garlic, sugar, ½ teaspoon salt, and ¼ teaspoon pepper.
- Drizzle half of the dressing over the salad and toss gently. Taste to adjust seasoning. Cover and refrigerate for at least 2 hours or overnight, storing the remaining dressing in the refrigerator.
- Before serving, add the remaining dressing and gently toss to combine. Taste again for seasoning, and garnish with fresh parsley if desired.
Notes
For added protein, consider including cooked shrimp or rotisserie chicken.
Allowing the pasta salad to chill overnight enhances the flavors.
Adjust seasoning with extra salt or lemon juice to your liking.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg