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Lemon Vegetable Pasta Salad

Lemon Vegetable Pasta Salad

A fresh, citrusy take on a summer classic
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Perfect for picnics, family gatherings, and backyard parties, this Lemon Vegetable Pasta Salad is the ultimate summer staple. We’ve combined authentic penne pasta with fresh peas and asparagus, as well as a squeeze of lemon to add a pop of bright citrus. Coated in a citrusy sauce made from goat cheese, Just top things off with a sprinkle of sweet Parm and serve this pasta hot or cold at any occasion.

Lemon Vegetable Pasta Salad
A fresh, citrusy take on a summer classic
  • Prep Time : 10 min
  • Cook Time : 15 min
  • Total Time : 25 min
  • Serves 2-4

Ingredients

  • 1 pack Pasta
  • 1 lb. Asparagus, stems removed, cut into 2 inch pieces
  • 1 cup Fresh peas (or frozen, thawed)
  • 1 ea. Vermont Creamery Plain Goat Log, 4 oz.
  • 1 Lemon, half juiced, half cut into half-moon slices
  • 1 tsp. Lemon zest
  • ½ tsp. Salt
  • ¼ cup Pasta water
  • 1 Tbsp. Fresh parsley, minced
  • Fresh black pepper
  • Murray’s Parmigiano Reggiano, shaved

Directions

  1. Bring large pot of salted water to a boil. Add pasta and cook until al dente (11-12 minutes). In the last two minutes, add the cut asparagus to the pot. Add the peas one minute before draining.
  2. While the pasta is cooking, combine the goat log, lemon juice, lemon zest and salt in a small bowl. Whisk together with ¼ cup pasta water, and set aside.
  3. Drain the pasta and vegetables.
  4. In a large serving bowl, place the sauce mixture over the pasta and vegetables. Fold together gently to combine.
  5. Top with Parm shavings, fresh black pepper, parsley and lemon slices.

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