NEELY'S LEMON PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
- Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
- Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
- Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.
FRESH DILL PASTA SALAD
A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!
Provided by Krazykhat
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h20m
Yield 12
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
- In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 16.8 g, Cholesterol 41.4 mg, Fat 16.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 3 g, Sodium 192 mg, Sugar 1.7 g
SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING
Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.
Provided by Brandi Starr
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 5
Number Of Ingredients 14
Steps:
- Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
- Preheat oven to 450 degrees F (230 degrees C).
- Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
- Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
- Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g
GARDEN PASTA SALAD WITH CREAMY DILL DRESSING
Make and share this Garden Pasta Salad with Creamy Dill Dressing recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Mix together salad ingredients in a large salad bowl.
- Mix together dressing ingredients in a small bowl.
- Pour dressing over salad, tossing to coat evenly.
- Refrigerate for 2-3 hours before serving.
PASTA SALAD WITH CREAMY LEMON DILL DRESSING
My son's favorite summer salad. Very light and refreshing on hot days. You can make it with low fat mayo and yogurt if you wish for a low cal version, and you can basically substitute any kind of veggies you want.
Provided by Semra22
Categories Vegetable
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to directions or till just al dente. Drain pasta.
- Combine the vegetables and pasta together in large bowl.
- Whisk the mayonnaise, yogurt, fresh dill, lemon juice and zest, garlic, salt and pepper together.
- Fold into pasta mixture. Chill in fridge 2 hours or so or till ready to eat.
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Reviews 1Calories 113 per servingCategory Side Dish
- Place the eggs in a medium saucepan and fill it with cold water approximately an inch higher than the top of the eggs.
- While you are waiting for the egg water to boil, bring a large pot of water to a boil for your pasta and cook the pasta according to the directions on the package.
- Prepare the sauce while waiting for the pasta and eggs to cook by combining the Miracle Whip, olive oil, lemon juice,lemon zest, minced garlic, dried dill, pepper and salt in a small bowl. Set aside.
CREAMY LEMON PASTA SALAD RECIPE - MYGOURMETCONNECTION
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Reviews 2Category SaladsCuisine AmericanTotal Time 35 mins
- Prepare the dressing by combining the olive oil, mayonnaise, lemon juice, lemon zest, half-and-half and garlic in a small bowl. Whisk until well blended and set aside.
- Cook and drain the pasta according to package directions. Transfer to a large bowl, add about 1/2 of the reserved dressing, combine well and season to taste with salt and pepper. Set aside to cool for 10 minutes.
- Add the zucchini, bell pepper, tomatoes, onion, parsley and feta cheese. Toss to combine, adjust the seasoning if necessary and add the remaining dressing. Toss again and add an extra drizzle of olive oil if desired. Serve immediately.
CREAMY LEMON DILL GREEK PASTA SALAD - BUDGET BYTES
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4.8/5 (20)Total Time 30 minsServings 1.5Calories 152 per serving
- Prepare the dressing first so the flavors have time to blend. Use a zester or small-holed cheese grater to remove the zest from the lemon. In a small bowl, stir together the Greek yogurt, mayonnaise, garlic, 1 Tbsp of the lemon juice, 1/2 tsp of the lemon zest, salt, dill, and some freshly cracked pepper (about 10-15 cranks of a pepper mill). Refrigerate the dressing until ready to use.
- Cook the pasta, in lightly salted water, according to the package directions. Drain the pasta and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it's slightly dry and tacky on the surface.
- While the pasta is cooking, slice the cucumber, then cut the slices into quarter rounds. Slice the grape tomatoes in half. Finely dice the red onion. Drain the artichoke hearts, then roughly chop them. Crumble the feta cheese.
- Once the pasta is cooled and drained, Place it in a large bowl and combine with the cucumber, tomatoes, red onion, artichoke hearts, feta, and creamy lemon dill dressing. Stir to coat. Serve immediately or refrigerate until ready to eat.
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