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Lemon Pepper Pasta Salad

Lemon Pepper Pasta Salad for a Zesty Summer Delight

A vibrant Lemon Pepper Pasta Salad that combines zesty lemon and fresh ingredients for a refreshing summer dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Pasta substitute with any similar pasta like fusilli or penne
For the Salad Mix
  • 1 cup Black Olives adds a salty burst; swap with green olives for a different flavor profile
  • 1 small Red Onion provides a sharp, colorful crunch; use scallions if you prefer a milder bite
  • 1 cup Bell Peppers (Red, Yellow, Green) sweet and crunchy, they bring color; feel free to mix and match based on what you have
  • 1 cup Cherry Tomatoes these juicy gems add brightness; grape or diced regular tomatoes work as great substitutes
  • 1 cup Cheddar Cheese crumbles add creaminess; consider using feta or mozzarella for a unique touch
For the Dressing
  • 1/2 cup Mayonnaise the creamy base for your dressing; Greek yogurt is a lighter, tangy option
  • 2 tablespoons Lemon Juice infuses brightness, fresh is ideal but bottled works in a pinch
  • 1 teaspoon Fresh Ground Pepper adds a warm kick; adjust to your preferred level of spice

Equipment

  • Large Pot
  • Mixing Bowl
  • medium bowl
  • spatula
  • whisk
  • cutting board
  • Knife

Method
 

Step‑By‑Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water.
  2. While the pasta cools, prepare your fresh vegetables. Slice the black olives, dice the bell peppers, and finely chop the red onion. Halve the cherry tomatoes.
  3. In a large mixing bowl, combine the cooled rotini pasta with the prepared vegetables. Gently fold in the cubed cheddar cheese.
  4. In a medium bowl, whisk together mayonnaise and fresh lemon juice until smooth and creamy. Add freshly ground pepper to taste.
  5. Pour the dressing over the pasta and vegetable mixture in the large bowl. Gently toss everything together until the pasta is thoroughly coated.
  6. Cover the bowl and place the Lemon Pepper Pasta Salad in the refrigerator for at least 30 minutes.
  7. Once chilled, remove the salad from the refrigerator and give it a gentle toss. This vibrant Lemon Pepper Pasta Salad is now ready to be served.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 400mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Make sure to taste the dressing before adding to the salad and adjust seasoning to your preference. Allowing the salad to chill enhances flavor melding.

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