Lemon Pasta Salad Food

NEELY'S LEMON PASTA SALAD

Neely's Lemon Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Salt
1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
Trim the ends of the asparagus and cut into bite-size pieces on the bias.
Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

LEMON BASIL PASTA SALAD

Lemon Basil Pasta Salad image

Provided by The Hearty Boys

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound farfalle pasta
4 plum tomatoes, cut into 1 inch dice
8 basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
3 teaspoons salt
Fresh basil leaves, for garnish

Steps:

Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.
Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.

MARSHALL FIELD'S LEMON PASTA SALAD

Marshall Field's Lemon Pasta Salad image

From Chicago Tribune Good Eating section. This summery salad is packed with basil. And yes, it is 1/4 cup dried basil! Wow now that is a lot!

Provided by Marz7215

Categories < 4 Hours

Time 2h20m

Yield 1 pasta bowl, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb rotini pasta
2 lemons, zest of, grated
1/2 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon salt
1 teaspoon ground pepper
3 tomatoes, cored and chopped
1 bunch fresh basil leaf, chopped
1 cup shredded parmesan cheese
1/4 cup dried basil (optional)

Steps:

Cook pasta according to package directions.
Meanwhile, combine the lemon zest, olive oil, lemon juice, salt and pepper in a bowl. Set aside.
Drain pasta and transfer to a large bowl. Pour lemon oil mixture over warm pasta. Toss cover and refrigerate for at least one hour.
Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour.

Nutrition Facts : Calories 396.2, Fat 18, SaturatedFat 4.2, Cholesterol 11, Sodium 487.4, Carbohydrate 45.9, Fiber 2.5, Sugar 2.6, Protein 12.7

LEMON PASTA SALAD

Lemon Pasta Salad image

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

Ingredients

7 tablespoons olive oil
4 tablespoons lemon juice
3 tablespoons Dijon mustard
2 garlic cloves, minced
2 lemons, zest of, grated
salt and pepper
12 ounces penne pasta, cooked
2 cups cherry tomatoes, halved
1 1/2 cups chopped red peppers
1 1/2 cups crumbled feta cheese
1 cup chopped scallion
1/4 cup torn fresh basil
1/4 cup chopped fresh parsley

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 PASTA SALAD WITH TOMATOES AND FETA

Lemon Pasta Salad with Tomatoes and Feta image

Provided by Carey Paquette

Categories Salad Cheese Citrus Pasta Tomato Quick & Easy Feta Lemon Summer Bon Appétit Virginia

Yield Makes 8 side-dish servings

Number Of Ingredients 10

Ingredients

7 tablespoons extra-virgin olive oil
4 tablespoons fresh lemon juice
3 tablespoons whole grain mustard
2 garlic cloves, minced
2 teaspoons grated lemon peel
12 ounces penne pasta
2 cups small cherry tomatoes, halved
1 1/2 cups chopped red bell peppers
1 1/2 cups crumbled feta cheese
1 cup chopped green onions

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.

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