Lemon Herb Mediterranean Pasta Salad Recipes

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LEMON-AND-HERB PASTA SALAD



Lemon-And-Herb Pasta Salad image

Make and share this Lemon-And-Herb Pasta Salad recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb bow tie pasta
1 lemon, grated peel and juice
1/3 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
salt and pepper
1 red bell pepper, finely chopped
2 cups arugula, torned
4 hard-boiled eggs, chopped
1/2 cup parmesan cheese, shaved
1/2 cup pine nuts, toasted
1/2 cup fresh dill, chopped

Steps:

  • In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.
  • Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.
  • In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.

Nutrition Facts : Calories 611.8, Fat 33.6, SaturatedFat 6.3, Cholesterol 195.5, Sodium 188.5, Carbohydrate 58.7, Fiber 3.7, Sugar 3.5, Protein 20.2

MEDITERRANEAN LEMON PASTA SALAD



Mediterranean Lemon Pasta Salad image

This zesty make-ahead pasta salad is tossed with fresh Mediterranean flavors. Recipe is from Land O Lakes.

Provided by CookingONTheSide

Categories     Peppers

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces uncooked dried rosamarina pasta (orzo)
2 tablespoons butter
2 cups green bell peppers or 2 cups orange bell peppers, coarsely chopped
1 cup onion, coarsely chopped
2 teaspoons dried Italian seasoning
1 1/2 cups tomatoes, coarsely chopped
1/2 cup cucumber, coarsely chopped
1/4 cup finely chopped fresh parsley
1/4 cup pitted ripe black olives, drained and halved
1 (14 ounce) can quartered artichoke hearts, drained
2 tablespoons lemon juice
1/2 teaspoon salt
Belgian endive, if desired
chopped fresh parsley, if desired

Steps:

  • Cook pasta according to package directions.
  • Rinse with cold water.
  • Drain.
  • Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.
  • Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).
  • Remove from heat.
  • Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.
  • Cover; refrigerate at least 2 hours to blend flavors.
  • Garnish with Belgian endive and additional parsley, if desired.

Nutrition Facts : Calories 176.3, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 496, Carbohydrate 29.5, Fiber 6.3, Sugar 4.8, Protein 6.1

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