Monday, April 28, 2008

Veggie Pasta Salad

1 16oz box macaroni
¼ sweet onion chopped
1 cucumber chopped
2 carrots chopped
1 cup frozen peas
1 cup frozen corn
¾ C. Light mayo
2 TBS lemon juice
Greek seasoning (if you don’t have use salt, pepper and a little garlic powder)
Lemon Zest
Grated parmesan

Bring water for pasta to a rumbling boil. Add pasta. I recommend adding the frozen veggies a minute or two later, however you can also just add them with the pasta if you want. While the pasta is boiling, chop onion, carrots and cucumber. Once pasta is done, drain pasta and veggies. Run cold water over until pasta is completely cool. You can throw a cup of ice in there to speed up cooling if you desire. Add pasta mixture to chopped vegetables and stir together. Add mayonnaise and lemon and mix again. Add Greek seasoning ( I personally swear by Cavender’s) and grated parmesan to taste. If you have a fresh lemon and are so inclined zest ½ of the lemon over pasta. Just a note: I use lemon a lot. I think it give things a very fresh taste. It also allows you to cut the salt a bit and still get a good salt flavor.

This is a very light side dish that would be good with any veggies really so use your favorite or what is fresh. Good tomatoes are always super. If you would like to make it more of a meal, shrimp or chicken would be good, or for you vegetarians, add a can of black beans. I haven’t tried it, but if you were to add shrimp, old bay seasoning might be a nice substitute for the Greek seasoning. Go ahead, give it a try!!

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