A simple lemon and oil dressing-which works with just about any fresh vegetable-turns some of your garden's finest into a light summer pasta salad. Serve it in lettuce cups for a nice presentation.
Recipe information
Yield
2 Servings; can be doubled
Ingredients
1 cup (about 4 ounces) small pasta shells or orzo (rice-shaped pasta)
1 large lemon
2 tablespoons olive oil
1 carrot, grated
4 radishes, trimmed, thinly sliced
1/3 cup chopped fresh chives or green onions
Preparation
Step 1
Cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain pasta; rinse under cold water and drain well.
Step 2
Grate enough lemon peel to measure 1/2 teaspoon. Squeeze enough juice from lemon to measure 1 1/2 tablespoons. Place lemon peel and juice in medium bowl. Whisk in oil. Mix in carrot, radishes and chives, then pasta. Season to taste with salt and pepper. Let stand 10 minutes to blend flavors.
