Lemon Pasta Mediterranean Salad Recipes

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

Ingredients

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

LEMON HERB MEDITERRANEAN PASTA SALAD

Lemon Herb Mediterranean Pasta Salad image

Lemon Herb Mediterranean Pasta Salad is loaded with so many Mediterranean salad ingredients, and drizzled an incredible Lemon Herb dressing!

Provided by Karina - Cafe Delites

Categories Salad

Time 25m

Number Of Ingredients 20

Ingredients

12 ounces \| 350 grams dry pasta ((Penne))
1/3 cup olive oil
2 tablespoons fresh squeezed lemon juice
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons finely chopped fresh parsley
2 teaspoons garlic (, minced)
2 teaspoons dried oregano (, minced)
1 teaspoon dried basil
1/2 teaspoon salt
Cracked pepper (, to taste)
4 cups Romaine ((or cos) lettuce leaves, washed and dried)
1 large cucumber (, diced)
1 avocado (, peeled, pitted and chopped)
1/2 of a large red pepper ((or capsicum), deseeded and cut into thin strips)
9 ounces (250 grams) grape or cherry tomatoes, halved
1/2 a red onion (, thinly sliced)
½ cup pitted kalamata olives (, sliced)
1/3 cup sun-dried tomatoes packed in oil (, drained)
5-6 tablespoons crumbled feta cheese

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.

Nutrition Facts : Calories 108 kcal, Carbohydrate 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 129 mg, Fiber 1 g, ServingSize 1 serving

NEELY'S LEMON PASTA SALAD

Neely's Lemon Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Salt
1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
Trim the ends of the asparagus and cut into bite-size pieces on the bias.
Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.