This vibrant Lemon Pasta Salad is a refreshing twist on traditional Italian sides, perfect for warm-weather gatherings or quick weeknight dinners. The dish combines the chewy texture of udon noodles with a creamy, tangy glaze made from fresh lemon juice, zest, and shredded coconut. Bright flavors of basil and cilantro cut through the richness, while coarse black pepper adds a gentle warmth. It’s entirely vegan and vegetarian-friendly, making it an inclusive option for any table. The salad can be served immediately or chilled to let the flavors meld, offering a satisfying balance of citrus brightness and coconut creaminess that pairs well with grilled vegetables or as a standalone light meal.
Lemon Pasta Salad With Peppercorn-Coconut Gla
Description
This vibrant Lemon Pasta Salad is a refreshing twist on traditional Italian sides, perfect for warm-weather gatherings or quick weeknight dinners. The dish combines the chewy texture of udon noodles with a creamy, tangy glaze made from fresh lemon juice, zest, and shredded coconut. Bright flavors of basil and cilantro cut through the richness, while coarse black pepper adds a gentle warmth. It&# 226;ÂÂs entirely vegan and vegetarian-friendly, making it an inclusive option for any table. The salad can be served immediately or chilled to let the flavors meld, offering a satisfying balance of citrus brightness and coconut creaminess that pairs well with grilled vegetables or as a standalone light meal.Ingredients
Directions
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Cook the Udon Noodles in a large pot of boiling salted water according to package directions until tender but still firm to the bite. Drain well.
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Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat.
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Add the lemon juice, lemon zest, black pepper, vegetable stock, and grated coconut to the skillet. Bring the mixture to a boil.
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Cook the sauce over moderately high heat for 2 minutes, stirring occasionally, until slightly thickened.
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Add the slivered snow peas to the skillet and cook for about 1 minute until crisp-tender.
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Remove the pan from heat. Add the drained udon noodles to the skillet and toss gently to coat evenly with the sauce.
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Season with salt to taste. Allow the salad to cool to room temperature.
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Once cooled, stir in the chopped cilantro and fresh basil.
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Drizzle with the remaining olive oil before serving. Garnish with additional cilantro sprigs if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 142.4kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 1.6g8%
- Cholesterol 10.5mg4%
- Sodium 282.5mg12%
- Total Carbohydrate 10.7g4%
- Dietary Fiber 1.1g5%
- Sugars 0.8g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This salad can be covered and refrigerated for up to 4 hours before serving. The flavors will continue to meld as it chills.
Substitutions: If fresh coconut is unavailable, you can use unsweetened coconut flakes rehydrated in hot water. For a different texture, substitute udon with thick spaghetti or linguine.
Tips: Ensure the noodles are well-drained to prevent the sauce from becoming too watery. Adjust the amount of black pepper to your preferred level of heat.
