Lemon Pasta Salad With Peppercorn-Coconut Gla

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.

Cooking Method: Boiling

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 142.4

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

2 Oz. package Udon Noodles
2 tablespoon Extra-Virgin Olive Oil
1/4 cup Fresh Lemon Juice
2 tablespoon Grated Lemon Zest
1 teaspoon Coarse Black Pepper, Prefer-
1/2 cup Vegetable Stock
1/2 cup Fresh Grated Coconut
2 cup Slivered Snow Peas
1 teaspoon Salt
1/4 cup Chopped Cilantro
1/4 cup Chopped Fresh Basil

Directions

1
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.
2
Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat.
3
Add the lemon juice, lemon zest, black pepper, vegetable stock, and grated coconut to the skillet. Bring the mixture to a boil.
4
Cook the sauce over moderately high heat for 2 minutes, stirring occasionally, until slightly thickened.
5
Add the slivered snow peas to the skillet and cook for about 1 minute until crisp-tender.
6
Remove the pan from heat. Add the drained udon noodles to the skillet and toss gently to coat evenly with the sauce.
7
Season with salt to taste. Allow the salad to cool to room temperature.
8
Once cooled, stir in the chopped cilantro and fresh basil.
9
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.

Keywords: lemon, coconut, udon, noodles, pasta, salad, vegan, vegetarian, italian, peppercorn, basil, cilantro, snow peas, glaze, side dish, summer, light, citrus, creamy, fresh

Read it online: https://www.chefs-mate.com/recipe/lemon-pasta-salad-with-peppercorn-coconut-gla/