Turkey Club Pasta Salad With Lemon Basil Dressing Food

LEMON BASIL PASTA SALAD

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.

TURKEY CLUB PASTA SALAD WITH LEMON-BASIL DRESSING

Steps:

• Mix all ingredients for Lemon-Basil Dressing.
• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix pasta, dressing and remaining ingredients in large bowl. Cover and refrigerate 1 to 2 hours to blend flavors.

ELLEN'S LEMON BASIL SALAD DRESSING

Steps:

• Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.

PASTA SALAD WITH LEMON-PESTO DRESSING

Steps:

• Bring a large pot of water to a boil and salt it.
• Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
• Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

BASIL PESTO SALAD DRESSING

Steps:

• In the bowl of your food processor (a blender will probably also work), combine the basil, garlic and pine nuts. Pulse until coarsely chopped.
• While the machine is running, drizzle in the olive oil, lemon juice and salt. Season to taste with freshly ground black pepper and blend until smooth. For best flavor, use immediately, or cover and store in the refrigerator for up to 3 days.

LEMON BASIL DRESSING

Steps:

• Place all ingredients in a high-speed blender.
• Blend on high until smooth.
• Place the dressing in the refrigerator until ready to serve.

LEMON BASIL PASTA

Steps:

• Bring a pot of salty water to a boil. Prepare noodles al dente.
• In a medium saucepan over medium heat, melt butter and add garlic. Reduce to medium low heat.
• Add lemon juice and cooking wine, stir until warm.
• Toss with drained pasta.
• Top with parmesan and basil.

BASIL LEMON PASTA SALAD

Steps:

• In a large pot of salty water, bring noodles to a boil and prepare al dente. Drain and rinse with cold water to shock pasta.
• Meanwhile, combine white wine vinegar, olive oil, and lemon juice in a jar and shake well.
• In a large bowl toss pasta with dressing and pine nuts. Add fresh cracked pepper, basil and parmesan flakes.
• Refrigerate 2+ hours before serving.

TURKEY, BACON PASTA SALAD WITH LEMON BASIL DRESSING

Steps:

• Cook pasta as directed on package; omitting salt.
• Rinse pasta in cold water; drain.
• Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing.
• Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing.
• Mix well.
• Cover and refrigerate 1-2 hours to blend flavors.
• Sprinkle with reserved bacon.
• Serve.

SIMPLE BASIL VINAIGRETTE

Steps:

• Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
• Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.

LEMON BASIL ARUGULA PASTA SALAD

Steps:

• PASTA: Bring a large pot of water to boil. When boiling, salt the water generously and cook the Gemelli pasta until al dente, according to package directions. Drain and allow the pasta to come to room temperature.
• DRESSING: In a mason jar, add the ingredients for the dressing, place a cap on top and shake until the dressing is combined.
• SERVE: In a large bowl, combine the pasta, baby arugula, walnuts, and toss with dressing until thoroughly combined. Top with shaved parmesan and serve immediately.

SALMON GREEK SALAD WITH LEMON BASIL DRESSING

Steps:

• Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
• Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
• Once the grill is nice and hot, add the salmon fillets. Cook uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).
• Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove the skin if still attached.
• In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.
• Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
• Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.
• Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing if desired.

LEMON HERB MEDITERRANEAN PASTA SALAD

Steps:

• Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
• While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
• Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
• Serve immediately.

BASIL VINAIGRETTE

Steps:

• Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.

TURKEY PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a 2-1/2-qt. salad bowl. Add turkey, celery, onion and green pepper; toss to combine. , Combine dressing mix, sour cream, Miracle Whip and garlic salt. Add to pasta mixture and mix well. Sprinkle with almonds and paprika. Garnish with pepper rings and tomato slices if desired.

TOMATO SALAD WITH LEMON-BASIL VINAIGRETTE

Steps:

• Whisk basil, lemon juice, oil, mustard, salt and pepper in a large bowl. Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing, sprinkle with feta and top with basil, if desired.

B.L.T. SALAD WITH BASIL MAYO DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
• In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
• In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

LEMON BASIL PASTA SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breasts with salt and black pepper.
• Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into cubes.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Season pasta with garlic salt.
• Whisk vegetable oil, lemon juice, basil, and Parmesan cheese together in a large bowl. Add pasta, chicken, and spinach leaves. Toss to coat.
• Cover and chill for 2 hours before serving.

ZINGY FAT-FREE DRESSING

Steps:

• Place all the ingredients into a food processor, including the basil or coriander stalks, and blitz for around 30 seconds, or until smooth. Taste and add a bit more vinegar, lemon juice or seasoning if needed. Use a few tablespoons to dress a beautiful garden salad and keep the rest in a clean jar in the fridge - it'll keep happily for a couple of days.

LEMON PASTA SALAD WITH TOMATOES AND FETA

Steps:

• Whisk oil, lemon juice, mustard, garlic, and lemon zest 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.