Summer Macaroni Salad In Lemon-Thyme Dressing
Prep time: 
Total time: 
Yield: Serves 8
  • 18 oz ditalini pasta, cooked and cooled
  • 1 cup frozen peas, thawed
  • ⅓ cup fresh spinach
  • ¾ cup mayo
  • ⅓ cup olive oil
  • ¼ cup fresh lemon juice
  • 1½ tablespoons lemon zest
  • 1 tablespoon plus 2 teaspoons sugar
  • 1½ teaspoons salt
  • 1 teaspoon whole grain Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon freshly cracked black pepper
  1. Add the cooked and cooled macaroni to a large bowl, and add in the thawed peas and the spinach.
  2. To make the dressing, Add all ingredients into the bowl of a food processor, and process the mixture until thick and completely creamy; store in the fridge until you’re ready to serve the salad, at which point you can toss the dressing with the pasta.
  3. If serving immediately, toss with the dressing, and garnish with the thyme leaves; if making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/spinach when ready to serve, to keep the pasta salad moist and fresh; keep cold.
Recipe by Natural Chow at