Summertime Pasta Salad W Lemon Dressing Recipes

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

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

Ingredients

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

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