COOKING FOR COMFORT

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Lemon-Dill Pasta Salad with Mozzarella, Snap Peas & Corn

May 2, 2018

this pasta salad is so easy and SO good! it is fresh and bright and simple and the perfect welcome-to-summer dish. what is it? noodles, fresh mozzarella & veggies tossed in a lemon/honey/dijon vinaigrette. 

 

noodle choices - you can use any type your prefer! I used the orecchiette from Traders Joe's line of Organic Italian Artisan Pastas. I love how the noodles act as little bowls catching the veg and vinaigrette. 

 

mozzarella - I prefer to use fresh mozzarella ciliegine - they are bite-sized balls of deliciousness (I'll also cut them in half, just so that I can get a bite of cheese in every bite).

 

snap peas & corn - I love to add these ingredients because you can toss them right in with the pasta to cook them through; therefore, they require no prep work! I use fresh snap peas and frozen corn. 

 

pasta temperature - I prefer to let this dish get cold in the fridge before eating; however, you can always eat it warm or at room temperature. If you want to pop it in the freezer to speed up the cooling process you can do that too – there is enough vinaigrette mixed in that the pasta won’t eat it all up. Just don’t leave it in there for too long! 

 all of the above products I got at Trader Joes! perfect one-stop-shop.

LEMON-DILL PASTA SALAD 

with MOZZARELLA, CORN & SNAP PEAS

Yields: 4 small servings               Prep Time: 20 minutes               Cool Time: 30 minutes – 1 hour

 

INGREDIENTS

12 oz. pasta 

½ cup sugar snap peas, chopped 

½ cup frozen corn 

2 Tbsp. lemon juice

¼ cup olive oil

1 Tbsp. honey

1 tsp. Dijon mustard

½ tsp. kosher salt

¼ tsp. garlic powder

¼ tsp. onion powder

½ cup fresh mozzarella ciliegine*

3 Tbsp. fresh dill, chopped

1 Tbsp. lemon zest 

za’atar, flakey salt & freshly ground black pepper, for topping

 

DIRECTIONS

Bring a pot of [heavily salted] water to a boil. 

Cook the pasta according to the instructions on the package, minus 2 minutes. 

Add the frozen corn and chopped snap peas for the remaining 2 minutes and drain. 

While the pasta is cooking, whisk together the lemon juice, olive oil, honey, Dijon ½ t salt, garlic and onion powder in a large bowl. 

Add the drained pasta, corn and snap peas to the large bowl with the vinaigrette and toss to coat. 

Cover the pasta with plastic wrap and let it cool in the fridge for 30 minutes to an hour. 

-- You can always pop it in the freezer to speed up the process if you need. 

 

and as a thank you for reading the blog -- my sweet baby angel puppy with the dish!

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