Pasta Salad with Lemon and Peas

Small shell or bow-tie pasta is dressed in a light, lemony mayonnaise with green onions, fresh basil, and baby peas.

Nutritional Information
(per serving)

Calories	155
Total Fat	3g
Saturated Fat	1g
Cholesterol	4mg
Sodium	245mg
Total Carbohydrate	25g
Dietary Fiber	2g
Sugars	--
Protein	5g
Calcium	--

Ingredients

• 1 pound(s) bow-tie or small shell pasta
• Salt
• 1 package(s) (10-ounce) frozen baby peas
• 2  lemons
• 2/3 cup(s) milk
• 1/2 cup(s) light mayonnaise
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 cup(s) (loosely packed) fresh basil leaves, chopped
• 4  green onions, thinly sliced

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Directions

1. In large saucepot, cook pasta in boiling salted water as label directs, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.
2. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice with milk, mayonnaise, pepper, basil, green onions, and 1 teaspoon salt until blended.
3. Add pasta and peas to mayonnaise dressing; toss to coat well. Cover and refrigerate up to two days if not serving right away.