Italian Pasta Salad With Lemon Vinaigrette Recipes

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ITALIAN SALAD WITH LEMON VINAIGRETTE



Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ITALIAN PASTA SALAD WITH LEMON VINAIGRETTE



Italian Pasta Salad with Lemon Vinaigrette image

Italian Pasta salad is one of my favorite summertime recipes; topped with a lemon vinaigrette it's a quick, easy recipe loaded with flavor. Think of your favorite items on an antipasto platter tossed together with leftover pasta and a tangy lemony vinaigrette. Cured meats, cheeses, pickled vegetables, olives, and tomatoes, so easy and so delicious.

Provided by Steven

Categories     Side Dish

Time 30m

Number Of Ingredients 18

1 Pound Pasta (Small, shaped types of pasta are best)
2 Cups Cherry Tomatoes (Halved)
12 Ounce Jar or Can Artichoke Hearts (Halved)
1/2 Cup Black Olives (Sliced)
1/2 Cup Red Onion (Sliced)
1/4 Cup Pickled Mild Peppers (Sliced)
8 Ounces Salami (1/2-inch dice, I used uncured Sopressata)
8 Ounces Fontina Cheese (1/2-inch dice)
1/2 Cup Grated Parmesan (Good quality)
1/3 Cup Fresh Basil (Chopped)
1 Bunch Flat-Leaf Parsley (Leaves only, chopped)
1/3 Cup Olive Oil
3 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Garlic (Freshly grated)
2 Teaspoons Dried Oregano

Steps:

  • Boil the pasta in well-salted water, it should taste like the ocean. Cook the pasta for the least amount of time the manufacturer suggests
  • Combine all of the Lemon Vinaigrette ingredients and whisk to combine
  • Strain the cooked pasta, add it to a large mixing bowl and add the Lemon Vinaigrette, mix well to combine. Let the pasta cool
  • Prepare all the other ingredients then add to the cool pasta. Stir to combine
  • Refrigerate for at least 2-hours or overnight. Serve cold

Nutrition Facts : Calories 583 kcal, Carbohydrate 49 g, Protein 25 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 1557 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

PASTA SALAD WITH ARTICHOKES AND LEMON VINAIGRETTE



Pasta Salad With Artichokes and Lemon Vinaigrette image

This is a light pasta salad that gets rave reviews! If you are a fan of artichokes, you will enjoy this!

Provided by meganjeter

Categories     Lactose Free

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (16 ounce) package tri-color spiral pasta
2 (14 ounce) cans extra small artichoke hearts, drained and chopped
1 red bell pepper, diced
1 bunch green onion, chopped (white and green part)
1 cup olive oil
1 cup fresh lemon juice
1 lemon, zest of
2 -3 garlic cloves, depending on size and your taste
1 dash salt, to taste
1 dash pepper, to taste

Steps:

  • Boil pasta, following directions on package.
  • While the pasta is boiling, chop your artichokes, red pepper, and green onions, place them in a large bowl while making the vinaigrette.
  • In a small bowl, combine lemon juice and olive oil, whisk to completely combine the two, then add the garlic, salt and pepper and stir to combine.
  • When the pasta is done, rinse with cold water, and combine all ingredients.
  • Cover and refridgerate for a half hour or so before serving.

Nutrition Facts : Calories 416, Fat 22.7, SaturatedFat 3.2, Sodium 69, Carbohydrate 47, Fiber 8.9, Sugar 3.4, Protein 8.7

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