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Lemon-Infused Creamy Pasta Salad

This dish is a creamy pasta salad made with undercooked, al dente pasta tossed in a tangy lemon-based dressing. It includes crunchy vegetables and is served chilled, resulting in a bright, textured dish with a smooth, cheesy coating. The recipe involves boiling, draining, mixing, and chilling for a fresh, satisfying finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Others
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces penne or short pasta undercooked to al dente
  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice about one lemon
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup finely chopped cucumber
  • 0.5 cup crushed croutons or toasted bread crumbs for crunch

Equipment

  • Large pot
  • Mixing bowl
  • Whisk
  • Serving dish

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 1 minute less than package instructions. Drain and rinse under cold water to stop the cooking process.
  2. In a large mixing bowl, whisk together mayonnaise, lemon juice, salt, and black pepper until smooth and slightly tangy, releasing a fresh citrus aroma.
  3. Add the cooled pasta to the bowl with the dressing and toss gently until each piece is coated with the sauce.
  4. Stir in the chopped cucumber for a crunchy, refreshing texture contrasting the creamy dressing.
  5. Sprinkle the crushed croutons or toasted bread crumbs over the top for added crunch and texture contrast.
  6. Transfer the pasta salad to a serving dish and refrigerate for at least 10 minutes to allow flavors to meld and the dish to chill.
  7. Serve the lemon-infused creamy pasta salad cold, garnished with extra lemon slices or herbs if desired.

Notes

For a vegan version, substitute mayonnaise with a plant-based alternative and ensure the croutons are vegan-friendly. You can add chopped herbs like basil or parsley for extra freshness.