Lemon Marinated Herb Pasta Salad Food

LEMON MARINATED HERB PASTA SALAD

Steps:

• Cook pasta per pkg. directions, rinse under cold water to cool, then drain well.
• Meanwhile, in a large bowl, whisk together oil. lemon zest, and juice and 1 tsp. each salt and pepper. Toss with pasta and refrigerate until ready to serve (up to overnight).
• When ready to serve, toss with spinach, herbs, and half of Parmesan. Serve with remaining Parmesan.

LEMON-HERB POTATO AND PASTA MASON JAR SALAD

Steps:

• For the salad: Boil the potatoes in salted water until fork tender, 10 to 12 minutes, then drain. Cook the pasta to al dente according to the package directions, then drain. Set the potatoes and pasta aside to cool slightly.
• When cool, mix together the potatoes, pasta, basil, parsley, bell peppers and onion in a large bowl.
• For the dressing: Whisk together the oil, vinegar, mustard, sugar, garlic and lemon juice in a small bowl. Season with salt and pepper.
• Drizzle the dressing over the salad and toss until well incorporated. Taste and adjust the seasoning. Serve chilled or at room temperature in mason jars.

LEMON HERB MARINADE

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

LEMON-HERB MARINATED FETA

Steps:

• In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
• At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.

LEMON-AND-HERB PASTA SALAD

Steps:

• In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.
• Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.
• In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.

LEMON, HERB & GARLIC MARINADE

Steps:

• Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
• Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
• Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
• Now stir in the lemon juice and the olive oil and mix together.
• Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
• Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
• Pour any marinade left in the bowl over the meat while it cooks.