summer is just around the corner and it will be time for preparing menus for the barbecue. here is one of my all time classic pasta salads. it has a very light mayonnaise based dressing which has a brightness due to the lemon juice. i have used elbows, pasta shells, and for this photo, small tubular pasta.
i have made this recipe only a few times, but come back to it since the lemon juice gives such a fresh flavor to the pasta. i found this recipe in Martha’s everyday food magazine. i first made it in 2009. i decorate the top with wedges of hard boiled eggs, but these are optional. Martha served her salad alongside a marinated tomato salad.
to make the salad, cook 2 cups of pasta in a large pot of boiling water for about 7-8 minutes. the noodles should be al dente. drain and rinse the pasta in cold water. set aside.
whisk together 1/2 cup canola light mayonnaise and approximately 1/3 cup of lemon juice in a measuring cup. set aside.
next, chop 6 celery stalks plus one cup of celery leaves. also chop 1/2 cup of red onion in very small pieces.
mix the pasta, celery, celery leaves, and red onion together. gradually add the dressing to taste. salt and pepper as desired. chill and serve.