Caesar Pasta Salad

By nlhartman

This colorful, veggie-rich pasta salad features a vegetarian Caesar dressing that's sure to please everyone — perfect for a spring or summer picnic.

Ingredients

• Salt, for boiling
• 1 pound(s) farfalle pasta
• 1/4 cup(s) (from 1 large lemon) fresh lemon juice
• 1 teaspoon(s) grated lemon peel
• 1/4 cup(s) grated Parmesan cheese, plus more for garnish
• 3 tablespoon(s) light mayonnaise
• 3 tablespoon(s) extra-virgin olive oil
• 2 clove(s) garlic, crushed with press
• 1 teaspoon(s) salt
• 1 teaspoon(s) pepper
• 1 pint(s) multicolored grape tomatoes, cut into halves
• 1 medium zucchini, grated
• 1 cup(s) frozen peas, thawed
• 1/4 cup(s) packed fresh basil leaves, finely chopped, plus leaves for garnish

Details

Servings 6
Cooking time 30mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Heat large covered saucepot salted water to boiling on high. Cook pasta as label directs.

Meanwhile, from lemon, grate peel and squeeze juice into large bowl. Whisk in Parmesan, mayonnaise, oil, garlic, pepper, and 1 teaspoon salt. Add tomatoes, zucchini, peas, basil, and cooked pasta; toss well. Serve warm or chilled. Can be refrigerated, covered, for up to 1 day. Garnish with Parmesan and basil.