Creamy Lemon Pesto Noodle Salad

Creamy Lemon Pesto Noodle Salad

Embrace summer with every refreshing bite of this Lemon Pesto Greek Yogurt Noodle Salad. Summer seasonal vegetables are in and they're the best additions to this noodle salad!

 

 

  

Instructions:

  1. Cook kai dong noodles according to the packaged instructions. Drain, rinse under cold water, and set aside.

  2. Heat up a pan with oil. Add the lemon halves and zucchini. Cook until both sides of the zucchinis have caramelized and when the lemon has good color to it.

  3. To a blender, add the basil, lemon juice, mayo, garlic, pine nuts, yogurt, miso, and Golden Shallot Oil. Blend the mixture until smooth. Add salt and pepper.

  4. Pour half the dressing over the pasta and give it a good mix to fully combine. Add more dressing as desired! Enjoy!

    Cook, create, kai dong!

Golden Shallot Oil kai dong kitchen noodle Sun Dried Hand Cut Noodle

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