MUSHROOM MINT PASTA SALAD
Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm.
Provided by ASKA17
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.
- Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes.
- Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 36.4 g, Cholesterol 108.7 mg, Fat 34.9 g, Fiber 2.7 g, Protein 8.7 g, SaturatedFat 19.1 g, Sodium 34.6 mg, Sugar 3.3 g
MINTY GREEK SALAD
Provided by Trisha Yearwood
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint.
PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
- Place tomato in large bowl and sprinkle lightly with salt.
- Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
- While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
- Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams
MINTY ORZO LENTIL AND FETA SALAD
This is a wonderful summer salad. I have been asked to make it for every party I am invited to!
Provided by KAGRECO
Categories Salad Pasta Salad Greek Pasta Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
- Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
- Combine the remaining olive oil, vinegar, and garlic in a small bowl.
- Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 374 calories, Carbohydrate 38.2 g, Cholesterol 25 mg, Fat 19 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 6 g, Sodium 455.9 mg, Sugar 3.2 g
MINT CORN SALAD
This refreshing light tasting corn salad is perfect for summer and easy to make.
Provided by VanillaKiss413
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Stir together the sugar, vinegar, and oil in a large bowl until the sugar has dissolved. Stir in the corn, cucumber, mint, and sun-dried tomatoes. Cover, and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 15.2 g, Fat 3.9 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 37.6 mg, Sugar 4.5 g
LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT
Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.
Provided by Melissa Clark
Categories dinner, lunch, weekday, pastas, salads and dressings, main course, side dish
Time 45m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
- While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
- Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
- In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
- Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
- Drizzle with olive oil and freshly ground black pepper before serving.
MINTY WATERMELON-CUCUMBER SALAD
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. -Roblynn Hunnisett, Guelph, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MINTY PASTA SALAD
Mint apple jelly provides sweetness and chopped mint brings out the herb's flavor in this refreshing pasta salad.-Nina Hall, Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-8 servings.
Number Of Ingredients 11
Steps:
- In a microwave-safe bowl, heat jelly, uncovered, on high for 15-20 seconds or until melted; cool slightly. Stir in the mayonnaise, vinegar, mint, salt and pepper until blended. , In a salad bowl, combine the remaining ingredients. Add dressing and toss to coat. Cover and chill for at least 1 hour before serving.
Nutrition Facts :
SUMMER PASTA WITH PEAS & MINT
Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish
Provided by Good Food team
Categories Dinner, Pasta
Time 15m
Number Of Ingredients 6
Steps:
- Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
- Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.
Nutrition Facts : Calories 457 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.17 milligram of sodium
More about "minty pasta salad recipes"
MINTY PASTA SALAD WITH LAMB - BETTER HOMES & GARDENS
From bhg.com
- Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
- Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
- Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
PASTA SALAD WITH FETA AND MINT RECIPE - KUDOS KITCHEN …
From kudoskitchenbyrenee.com
Estimated Reading Time 2 mins
LEMON ORZO PASTA SALAD WITH PEAS AND MINT - COOKING …
From cookingwithnonna.com
ORZO SALAD WITH GRAPE TOMATOES, FETA, AND MINT
From goodhousekeeping.com
CUCUMBER MINT PASTA SALAD RECIPE (VEGETARIAN, GLUTEN FREE)
From theherbeevore.com
Ratings 2Category Pasta, Salad, Side DishCuisine AmericanTotal Time 5 mins
PASTA SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BROCCOLI PASTA SALAD WITH PECORINO AND MINT - AMERICAN HOME COOK
From americanhomecook.com
MUSHROOM MINT PASTA SALAD RECIPE | ALLRECIPES
From stage.element.allrecipes.com
MINTY ORZO LENTIL AND FETA SALAD RECIPE | ALLRECIPES
From stage.element.allrecipes.com
HEALTHY PASTA SALAD RECIPE - BBC FOOD
From bbc.co.uk
10 BEST MINT LEAVES SALAD RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love