This cool and creamy Lemon Pasta Salad is so easy to make and is great for parties!
More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals
This past weekend we celebrated our oldest turning 8. We decided to keep the party small and just have family over for a BBQ, S’mores and of course, birthday cake. While planning the menu for the party I knew I wanted hubby to grill burgers and sausages (less work for me!) and I would come up with all of the side dishes. We had the traditional things like chips and crock pot baked beans (SO good!) but I wanted something light and refreshing as well so I decided to make this yummy Lemon Pasta Salad. I like the fact that it is to be made ahead of time so I had one less thing to worry about on the day of the party.
This recipe can be made as lemon-y as you’d like. I used one lemon when I made it so there was only a hint of lemon but if you like a stronger lemon flavor then I’d recommend using two.
We had some left over (yay!) and I discovered that it’s just as good, if not better, the second day. We are entering BBQ season so when you’re planning a menu make sure you give this Lemon Pasta Salad a try!
You should also try our Bulgur Wheat Salad!
Lemon Pasta Salad
This chicken salad is great as a lunch or dinner
Ingredients
- 1 c. heavy cream
- 1 c. chicken broth
- 1-2 lemons, juice and zest
- 2 tsp. salt
- 1 tsp. black pepper
- 2 tsp. garlic powder
- 1 lb. pasta
- 1/2 c. grated parmesan
- 3/4 bag baby arugula or baby spinach
- 1 pint grape tomatoes, halved
- 1 10 oz bag frozen peas, thawed
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking heat a medium sauce pan on medium-high heat and add the heavy cream, lemon juice and zest, chicken broth, garlic powder and salt and pepper. Bring to a boil then simmer sauce until reduced and thickened, about 15 minutes.
- Toss the sauce and cooked pasta together then add the arugula, tomatoes and peas. Sprinkle in the cheese at the end.
- Refrigerate overnight or for 8 hours. Toss before serving.
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