This potluck and picnic favorite offers a starring role to the easily homemade Lemon Mayo, and you’ll have a little extra mayo to enjoy on wraps and sandwiches.
Lemon Mayo Pasta Salad
Ingredients
- 1 egg yolk
- 1 tsp. Dijon mustard
- ½ lemon, juiced using the Zest ’N Press™ Gadget
- ¼ tsp. coarse kosher salt
- ¾ cup canola oil
Lemon Mayo (makes 1 cup)
- 12 oz./350 g farfalle
- 2 green onions, quartered
- 2 celery stalks, quartered
- ¾ cup baby carrots
- ½ green bell pepper, seeded and quartered
- ½ cup Lemon Mayo
- ½ tsp. coarse kosher salt
- ¼ tsp. black pepper, freshly ground
- 1 cup cooked chicken, cubed (optional)
Pasta Salad
Instructions
- Place egg yolk, mustard, lemon juice and salt into base of Power Chef™ System fitted with paddle whisk attachment. Cover and pull cord several times to blend. Place funnel in recess and slowly add oil while pulling cord until all oil is fully incorporated and mayo is thick. Set aside.
To prepare Lemon Mayo,
- Place pasta in Microwave Pasta Maker and fill with water to max fill line. Microwave on high power 14 minutes or until al dente.
- While pasta is cooking, place green onions, celery, carrots and bell pepper into base of Power Chef™ System fitted with blade attachment. Cover and pull cord 6–7 times to roughly chop. Transfer to medium bowl.
- When pasta has finished cooking, remove from microwave, drain and rinse with cold water until cool.
- Add pasta to vegetables along with Lemon Mayo, salt, pepper and chicken (if desired). Mix thoroughly using the Saucy Silicone Spatula. Chill before serving.
To prepare pasta salad,
Notes
To create a Lemon & Garlic Aioli, follow the Lemon Mayo recipe, but finely process 2 garlic cloves in Chop ’N Prep Chef and add along with the first ingredients.
