Creamy Lemony Vegetable Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy lemon-garlic pasta salad loaded with broccoli, peas, corn, and arugula, dressed in a light mayo and olive oil base. Can serve as a vegetarian main or substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb. farfalle pasta
- kosher salt (to taste)
- black pepper (to taste)
- 3/4 cup mayonnaise
- juice and zest of one lemon ((about 2 tablespoons juice))
- 1 small garlic clove (finely minced)
- 1/4 cup extra-virgin olive oil
- 1 large head broccoli (cut into small florets (about 4 cups))
- 5 oz. baby arugula (or spinach, or a mixture of both, roughly chopped)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup red onion (finely diced)
- 1/2 cup sliced or slivered almonds
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 335mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 444mg
- Calcium
- 100mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.