Citrus Pasta Salad Recipes

CITRUS-PASTA SALAD

Steps:

• Cook and drain broccoli as directed on package. Rinse with cold water to cool; drain.
• In medium bowl, mix mayonnaise, orange peel, orange juice and salt. Stir in pasta, radishes, orange sections and broccoli.
• Cover and refrigerate at least 1 hour until chilled.

CITRUS SALAD

Steps:

• Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

CITRUS RICE SALAD WITH PARMESAN

Steps:

• Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then put in a large bowl.
• Combine olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
• Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with Parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

CITRUS PASTA SALAD

Steps:

• Mix mayonnaise, orange peel, orange juice and salt in 2-quart bowl. Stir in remaining ingredients.
• Cover and refrigerate at least 1 hour until chilled.

MA'S CITRUS CRUNCH SALAD

Steps:

• For the vinaigrette: Combine the apple cider vinegar and mustard in a small bowl, then slowly whisk in the olive oil (this step is called emulsifying). Make sure it's fully incorporated. Whisk in the orange juice, honey, garlic powder, salt and pepper, then set aside or refrigerate.
• For the salad: Combine the coleslaw mix, kale, almonds, onions and clementines in a large salad bowl. Toss with the vinaigrette and serve.

CITRUS PASTA SALAD

Steps:

• Mix mayonnaise, orange peel, orange juice and salt.
• Stir in broccoli, pasta, radishes and oranges.
• Cover and refrigerate until ready to serve.

ORZO SALAD WITH CITRUS VINAIGRETTE

Steps:

• Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
• Drain orzo and cool on a baking sheet.
• Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
• In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

CREAMY CITRUS SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water; stir in orange juice concentrate. Cool until partially set. Fold in oranges and pineapple. Pour into an greased 13-in. x 9-in. dish. Chill until firm. , In a small bowl, beat milk and pudding mix for 2 minutes; fold in cream. Spread over gelatin. Chill for 30 minutes.

CITRUS CHICKEN PASTA SALAD

Steps:

• Salt and pepper chicken grill or broil till done.
• Chop chicken and set aside.
• Prepare orzo according to package directions.
• Allow orzo to cool in large bowl.
• Then add remaining ingredients with the chopped chicken.
• Stir well and chill 1 hour.