Tony's Table With Stephanie: Lemon Cilantro Pasta Salad
Lemon Cilantro Pasta Salad
1/2 c. Cilantro, ripped
1 Lemon, juiced
10 Sugar Snap Peas
10 Grape Tomatoes, halved
4 oz. Extra Virgin Olive Oil
1 Celery Stalk, finely chopped
½ c. Scallions, chopped
2 c. Orecchiette Pasta
Salt and pepper to taste
Preparation:
Cook pasta according to directions on packet, set aside. In a large mixing bowl, combine pasta, scallions, celery, extra virgin olive oil, grape tomatoes, sugar snap peas, lemon juice and cilantro.
Let sit, covered, in refrigerator overnight. Salt and pepper to taste.