Macaroni Salad With Lemon And Herbs Recipes

MACARONI SALAD WITH LEMON AND HERBS

Macaroni Salad With Lemon and Herbs image

Consider this a macaroni salad for the 21st century: Like the original, it's a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved - elbow macaroni, mayonnaise and a pinch of sugar are mandatory - but they've been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.

Provided by Alexa Weibel

Categories pastas, salads and dressings, appetizer, side dish

Time 25m

Yield 10 cups

Number Of Ingredients 13

Ingredients

Kosher salt and freshly ground pepper
2/3 cup minced bread-and-butter pickles
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon granulated sugar
16 ounces elbow macaroni

Steps:

Bring a large pot of salted water to a boil over high.
While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

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

Ingredients

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

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