| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 15 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- Kosher salt
- 2 pounds fusilli
- 1 cup mayonnaise
- 1/2 cup whole milk, plus more if needed
- 1/4 cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chives
- 2 teaspoons chopped fresh mint
- 2 lemons, zested and juiced
- Freshly ground black pepper
- 3 tablespoons freshly grated Parmesan
- 1 cup broccoli florets, broken into small pieces
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 1 cup sliced asparagus (2-inch pieces)
- 1/2 cup matchstick carrots
- 1 leek, white and light green parts, thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
- To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
- In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 466 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 13 mg |
| Sodium | 425 mg |
| Serving Size | 1 of 12 servings |
| Calories | 466 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 13 mg |
| Sodium | 425 mg |
Reviews
Excellent base – I double-down on the veggies and add more to have an even veggie to pasta ratio. Also, for a little umami, I add a few drops of Maggi and stir in well.
I like to blanch the asparagus and broccoli for a minute or so. I just put it in with the pasta water. I also have roasted the tomatoes in a sprinkle of olive oil and seasoning salt for great flavor but still tastes good the way Ree does it.
Substituted zucchini strips for Brocc. and Asparagus. Added a bit of dijon mustard, backed off on the mayo, increased the S&P. Diced some red pepper and hot and sour pickles…YUMMY. Well I guess I tweaked it to taste. (Love the pickles in my pasta salad)!
What a great recipe! I tweaked it a little by blanching the broccoli and asparagus with the pasta for last 2 mins, I also made more dressing then called for Incase of pasta absorbing it all. Great recipe and you can really make it your own. A deff try!
I made this today for Easter. I did not like it. It was just ok. Not bad, not good. Suffice to say i have a lot of it left over. I will just throw it out because i dont even want to eat it again.
Made this yesterday very light a taste of spring! I did steam the broccoli & asparagus slightly so it wouldn’t be quite so hard. Would be great with ham for Easter.