Vegetable Pasta Salad with Lemon and Basil


12-15 servings

3 quarts water

1 T plus 1 tsp salt, divided

2 lbs. asparagus, tough ends removed cut into 1 ½ inch pieces

1 (12 oz) bag broccoli florets, (about 4 cups)

1 (1lb) box bowtie pasta cooked, cooled

2 red bell peppers, diced

2 yellow bell peppers diced

½ cup chopped fresh basil

1 T lemon zest

½ cup fresh lemon juice

½ tsp garlic powder

½ tsp ground black pepper

¼ cup extra light olive oil


In large saucepan, bring water and 1 T salt to boil over med to high heat. Add asparagus and broccoli; boil for one minute.

Drain vegetables immediately; rinse with cold water until vegetables are at room temperature

In large bowl, combine asparagus, broccoli, pasta, bell peppers, and basil.

In separate bowl, combine lemon zest, lemon juice, remaining 1 tsp salt, garlic powder, and pepper, whisking to combine. Whisk in olive oil. Pour dressing over pasta mixture, stirring to combine.

Cover and chill for 1-2 hours before serving, stirring occasionally.

from southern lady may/june 2010