ITALIAN PASTA SALAD WITH LEMON VINAIGRETTE
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
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
WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE
Steps:
- Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
- In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
- In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
- Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
AVOCADO WHOLE WHEAT PASTA SALAD
This dish incorporates one of my favorite things in the universe, avocado, into a side dish with other fresh vegetables. It also works as a vegan main course dish.
Provided by SJWELLS
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain and run under cold water to prevent sticking.
- Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth.
- Mix pasta, avocados, green bell pepper, carrot, green onions, celery, garlic, basil, parsley, and cilantro together in a bowl. Drizzle dressing over pasta mixture and toss to coat. Add lemon zest, salt, and pepper to pasta salad. Serve at room temperature.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 55.5 g, Fat 17.5 g, Fiber 10.5 g, Protein 10.4 g, SaturatedFat 2.5 g, Sodium 26.6 mg, Sugar 5 g
WHOLE WHEAT ROTINI PASTA SALAD
Fabulous light pasta salad with carrots, asparagus, tomatoes, and green onions. It gets better the longer it marinates, so don't be afraid to prepare it ahead of time and stick it in the refrigerator a few hours.
Provided by tlabrum
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain.
- Rinse the pasta with cold water until completely chilled; drain completely.
- While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette.
- Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
- Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 52.2 g, Cholesterol 5.6 mg, Fat 11.7 g, Fiber 6 g, Protein 11 g, SaturatedFat 2.4 g, Sodium 125.8 mg, Sugar 7.5 g
WHOLE-WHEAT PASTA WITH VEGETABLES AND LEMON
Whole-wheat pasta, such as this shell-shaped chiocciole, is a high-fiber pick. Here, it's combined with other Italian ingredients (arugula and ricotta salata), plus Japanese edamame, and lemon, to yield a multitude of tastes, textures, and nutrients.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.
- Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.
- Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.
Nutrition Facts : Calories 387 g, Cholesterol 1 g, Fat 9 g, Fiber 9 g, Protein 16 g, Sodium 577 g
WHOLE WHEAT FUSILLI PASTA SALAD WITH LEMON VINAIGRETTE
This is always a hit at my BBQ's because it is so light and no cream based products in it. They also like it because I use whole wheat pasta, which is much more health friendly. It's great cold in the summer but also quite good hot in the winter. Add some chicken breast and make it a complete and healthy pasta dish!
Provided by Milachkaa
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the pasta according to directions on the package. I have never been a fan of al dente for whole wheat pasta because it has a little bit more of a bite to it than regular al dente pasta. But cook it to whatever bite you would prefer. Strain in colander and transfer to a bowl large enough to toss in olive oil.
- Sauté the shallots, peppers and onions in olive oil until they are soft. Add the tomatoes, and sauté until they get soft. Add the garlic at the end so it does not burn. Transfer the mixture into the pasta and toss. Add diced mozzarella cheese, basil, lemon juice, salt and pepper to taste. Toss everything together and enjoy!
Nutrition Facts : Calories 526.6, Fat 18.2, SaturatedFat 10.2, Cholesterol 59.7, Sodium 484.8, Carbohydrate 67.1, Fiber 7.9, Sugar 3.9, Protein 29.1
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