Yield: 6 to 8 servings.
1 pound bow tie pasta, cooked
2 cups frozen peas, thawed for 15 minutes
1 red bell pepper, cut into 1-inch strips
3 green onions, sliced
8 leaves fresh mint
½ cup pine nuts, toasted
Lemon-mayonnaise dressing:
Juice of 2 lemons
½ cup mayonnaise
3 tablespoons olive oil
1 teaspoon sugar
¼ teaspoon salt
½ teaspoon garlic powder
3 teaspoons rice vinegar
½ teaspoon lemon pepper
For the dressing: In a medium mixing bowl, whisk together all ingredients until well blended. Refrigerate until ready to serve.
For the salad: Place cooked pasta in a large mixing bowl. Pour prepared dressing over pasta; toss until coated. Add peas, bell pepper, onions, mint, and pine nuts. Place in an airtight container and refrigerate for at least 2 hours before serving.
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