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1½ cups ditalini pasta 3 medium carrots, diced 3 medium celery stalks, diced 1 tablespoon fresh lemon juice 1 cup frozen peas, thawed ⅓ cup Mayonnaise ¼ cup chopped fresh dill ½ teaspoon salt ½ teaspoon ground black pepper
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Prepare ditalini as label directs, but cook only 8 minutes, add carrots to ditalini and cook 3 minutes longer. Drain and rinse with cold running water, Drain well. Prepare dressing: In large bowl, mix mayonnaise, dill, lemon juice, salt, and pepper until blended. Add ditalini and carrots to dressing in bowl; toss to coat. Add celery and peas and toss to combine.