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


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.

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