LEMONY VEGETABLE PASTA SALAD (CROWD SIZE)
Does the thought of serving a lot of people set off your panic button? Relax, you can whip up this easy pasta salad in no time.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 10
Steps:
- In large bowl, mix all Lemon Mayonnaise ingredients until well blended; set aside.
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- In large bowl, mix pasta and remaining Pasta Salad ingredients. Stir in Lemon Mayonnaise until well mixed. Cover and refrigerate 1 to 2 hours or until chilled.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg
LEMON VEGETABLE PASTA SALAD
Loved this pasta salad! It's a very different type of pasta salad recipe than we've had in the past and enjoyed this. The fresh veggies add tons of crunch. And the lemon mayo has a light, fresh taste. This recipe does make a lot... so prepare to feed a crowd and make this in a large bowl.
Provided by Meryl Hausner
Categories Pasta Salads
Number Of Ingredients 12
Steps:
- 1. In a large bowl, mix all lemon mayonnaise ingredients until well blended, set aside.
- 2. Cook & drain pasta as directed on the package. Rinse with cold water, drain.
- 3. To blanch the asparagus & pea pods, plunge them into boiling water, for 10-15 seconds or until they turn bright green. Remove from boiling water & plunge into a bowl of ice & water to stop the cooking, drain.
- 4. In large bowl mix pasta & remaining ingredients. Stir in lemon mayonnaise until well mixed. Cover & refrigerate 1 - 2 hours or until chilled.
LEMONY VEGETABLES AND PASTA
My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! -Erin Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 7 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.
Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 559mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.
LEMONY LEEKS AND PASTA SALAD
Far from ordinary, this salad will impress with its flavorful combination of ingredients.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
- In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
- In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
- Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g
LEMON PASTA SALAD
Based on a recipe from Bon Appetit--I added the herbs I've been growing. Nice side dish for a hot summer day.
Provided by chia2160
Categories Penne
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl.
- Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta.
- Pour dressing over and toss.
- Add basil and parsley and toss.
- Season with salt & pepper.
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