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Creamy Pasta Salad With Lemon Dressing Ingredients 8 ounces pasta, farfalle, rotini, penne Salt and freshly ground black pepper 2 medium zucchini, cut into 1/2-inch cubes 1 red or orange bell pepper, cored, seeded and cut into 1/2-inch cubes 1 pint grape or cherry tomatoes, halved 1/4 cup chopped sweet onion 1/4 cup chopped fresh parsley 4 ounces feta cheese, crumbled For the dressing: 3 tablespoons extra-virgin olive oil, plus more if needed 2 tablespoons mayonnaise 3 tablespoons freshly squeezed lemon juice, (from 1 lemon) 1-1/2 teaspoons lemon zest, (from 1 lemon) 2 tablespoons half-and-half or light cream 1 clove garlic, minced Instructions Prepare the dressing by combining the olive oil, mayonnaise, lemon juice, lemon zest, half-and-half, and garlic in a small bowl
This dip is gluten free, vegan, keto friendly, paleo and 0 points on weight watchers if you use plain non fat greek yogurt
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Remember, its all being blended
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