LEMON MINT PASTA SALAD
Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.
Provided by mollie
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain but no need to cool. Transfer to a large bowl. Add the lemon yogurt, mayonnaise, mint, green onion, grapes, salt and pepper. Stir to coat the pasta evenly and distribute the grapes. This can be served warm or cold, but I prefer it cold during the summer because it makes such a refreshing treat.
Nutrition Facts : Calories 205 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.8 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 350.2 mg, Sugar 13.1 g
SPINACH SALAD WITH LEMON AND MINT
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
- In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams
LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT
Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.
Provided by Melissa Clark
Categories dinner, lunch, weekday, pastas, salads and dressings, main course, side dish
Time 45m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
- While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
- Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
- In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
- Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
- Drizzle with olive oil and freshly ground black pepper before serving.
LEMON PASTA SALAD
Based on a recipe from Bon Appetit--I added the herbs I've been growing. Nice side dish for a hot summer day.
Provided by chia2160
Categories Penne
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl.
- Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta.
- Pour dressing over and toss.
- Add basil and parsley and toss.
- Season with salt & pepper.
LEMON MINT PASTA SALAD
Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.
Provided by mollie
Categories Fruit Pasta Salad
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain but no need to cool. Transfer to a large bowl. Add the lemon yogurt, mayonnaise, mint, green onion, grapes, salt and pepper. Stir to coat the pasta evenly and distribute the grapes. This can be served warm or cold, but I prefer it cold during the summer because it makes such a refreshing treat.
Nutrition Facts : Calories 205 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.8 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 350.2 mg, Sugar 13.1 g
LEMON MINT PASTA
I got this out of a recent Martha Stewart Magazine. I made it and served it with green peas on the side. My kids loved this. It was also really fast and easy. Great weeknight summer pasta dish. The original recipe called for fettuccine, but I made it with angel hair instead because that's what I had on hand. The recipe also stated that you could substitiue fresh basil for the mint, but the mint was great.
Provided by L1lfish
Categories Lemon
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta in salted water. Drain, reserving 1 cup of the water.
- Mix the remaining ingredients in a bowl, add to the pasta.
- Garnish with additional cheese and the red pepper flakes.
Nutrition Facts : Calories 366.2, Fat 7.5, SaturatedFat 3, Cholesterol 12.5, Sodium 221.4, Carbohydrate 58.2, Fiber 2.8, Sugar 1.6, Protein 15.5
LEMON PASTA SALAD WITH TOMATOES AND FETA
Steps:
- Whisk oil, lemon juice, mustard, garlic, and lemon peel in small bowl to blend. Season dressing with salt and pepper.
- Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
LEMON-MINT CHICKEN SALAD
Blend chicken pasta salad with a lighter touch in this recipe, with assorted fresh fruits and a sprightly mint and lemon yogurt dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
- In medium bowl, mix dressing ingredients. Add dressing to salad; mix well. Cover; refrigerate 3 hours to blend flavors. Just before serving, sprinkle with almonds.
Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 40 mg, Fiber 2 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 12 g, TransFat 0 g
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