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Epicurious
Bon Appétit

Vegetable Patch Pasta Salad

2.9

(6)

A simple lemon and oil dressing-which works with just about any fresh vegetable-turns some of your garden's finest into a light summer pasta salad. Serve it in lettuce cups for a nice presentation.

Recipe information

  • Yield

    2 Servings; can be doubled

Ingredients

1 cup (about 4 ounces) small pasta shells or orzo (rice-shaped pasta)
1 large lemon
2 tablespoons olive oil
1 carrot, grated
4 radishes, trimmed, thinly sliced
1/3 cup chopped fresh chives or green onions

Preparation

  1. Step 1

    Cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain pasta; rinse under cold water and drain well.

    Step 2

    Grate enough lemon peel to measure 1/2 teaspoon. Squeeze enough juice from lemon to measure 1 1/2 tablespoons. Place lemon peel and juice in medium bowl. Whisk in oil. Mix in carrot, radishes and chives, then pasta. Season to taste with salt and pepper. Let stand 10 minutes to blend flavors.

TagsPasta SaladPastaPasta ShellsLemonCitrusFruitCarrotRoot VegetableVegetableRadishChiveHerbs & SpicesSideMainDinnerLunchVeganVegetarianDairy FreeNut FreeEasyQuickOne-Pot Meals5 Ingredients or FewerSimmerBon Appétit
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