Leek Pasta Salad Recipes

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LEEK PASTA SALAD



Leek Pasta Salad image

Provided by Molly O'Neill

Categories     pastas, salads and dressings

Time 50m

Yield Four servings

Number Of Ingredients 13

4 leeks, rinsed and minced, white part only
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/8 teaspoon greated nutmeg
1 vanilla bean, split in half lengthwise, seeds scraped and reserved
1 cup vegetable broth (recipe above)
1/2 cup fresh thyme leaves
2 cloves garlic, roasted
1 teaspoon grated lemon rind
1 cup fresh peas
1/2 pound penne
1 head romaine lettuce, rinsed

Steps:

  • Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 20 minutes. Set aside.
  • Pour the vegetable broth into a small saucepan and bring it to a boil. Turn off the heat, add the thyme leaves and steep for 1 minute. Strain. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind. Puree until smooth and pour it into a large salad bowl. Set aside.
  • Blanch the peas in a large pot of boiling water for 1 minute. Drain. Rinse under cold running water until cool. Add to the salad bowl.
  • Cook the pasta in a large pot of boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Refrigerate until chilled. Cut the romaine into thin strips crosswise add to the salad bowl. Toss. Serve immediately.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 2 grams, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 337 milligrams, Sugar 9 grams

LEMONY LEEKS AND PASTA SALAD



Lemony Leeks and Pasta Salad image

Far from ordinary, this salad will impress with its flavorful combination of ingredients.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 8

Number Of Ingredients 10

1 large lemon
3 tablespoons olive or vegetable oil
1 cup slivered almonds
3 cups sliced leeks (about 4 leeks)
3 tablespoons capers, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1 large red bell pepper, roasted, cut into strips
1 large yellow bell pepper, roasted, cut into strips
8 oz (3 1/2 cups) uncooked bow-tie (farfalle) pasta

Steps:

  • Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
  • In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
  • In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
  • Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.

Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g

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