Lemon Mint Pasta Salad Recipes

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SPINACH SALAD WITH LEMON AND MINT



Spinach Salad With Lemon and Mint image

This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.

Provided by Nigella Lawson

Categories     quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 lemon
1/3 cup fresh mint leaves, finely sliced, more for garnish
1 1/2 teaspoons kosher salt
Freshly ground black pepper
8 ounces baby spinach leaves
3 tablespoons extra virgin olive oil

Steps:

  • Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
  • In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams

LEMON-MINT CHICKEN SALAD



Lemon-Mint Chicken Salad image

Blend chicken pasta salad with a lighter touch in this recipe, with assorted fresh fruits and a sprightly mint and lemon yogurt dressing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 24

Number Of Ingredients 13

1 package (16 oz) uncooked bow-tie (farfalle) pasta
7 cups cubed cooked chicken
5 cups cubed cantaloupe
3 cups thinly sliced celery
2 cups dried cherries
1 cup sliced green onions
2 containers (8 oz each) low-fat lemon yogurt
1/2 cup reduced-calorie mayonnaise or salad dressing
1 to 2 tablespoons chopped fresh mint
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup sliced almonds, toasted

Steps:

  • Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
  • In medium bowl, mix dressing ingredients. Add dressing to salad; mix well. Cover; refrigerate 3 hours to blend flavors. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 40 mg, Fiber 2 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 12 g, TransFat 0 g

LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT



Lemony Farro Pasta Salad With Goat Cheese and Mint image

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

Kosher salt
1 cup farro
2 bay leaves
1 pound orzo
3/4 cup diced dried apricots
3/4 cup thinly sliced red onion
3/4 cup thinly sliced celery
3 tablespoons fresh lemon juice
3/4 cup sliced almonds
2 cups baby spinach leaves (2 ounces)
1 cup crumbled fresh goat cheese (4 ounces)
1/2 cup torn mint leaves
1/2 cup coarsely chopped parsley leaves
Freshly ground black pepper
2 large lemons
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon black pepper
1/4 teaspoon red-pepper flakes, plus more to taste
2/3 cup extra-virgin olive oil, plus more for drizzling

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.

LEMON MINT ORZO SALAD



Lemon Mint Orzo Salad image

Lemon Mint Orzo Salad - a super easy, super fresh summer pasta salad, that makes a delicious barbecue side dish!

Provided by Barry C. Parsons

Categories     Side Dishes

Time 25m

Number Of Ingredients 8

1 cup uncooked orzo, use 1 1/2 to 2 cups for larger pastas
1/2 small red pepper, diced small
juice of 1/2 large lemon
1 tsp finely grated lemon zest, chopped
3 tbsp chopped fresh mint
1/3 cup extra virgin olive oil
2 tbsp honey
pinch salt and pepper to season

Steps:

  • Cook the pasta in salted water until tender but not mushy. Drain and rinse with cold water. Let stand for 10 minutes to drain completely.
  • Add the pasta to a bowl along with the diced red pepper.
  • To make the dressing whisk together the lemon juice, lemon zest, mint, olive oil, honey, salt and pepper.
  • Pour the dressing over the pasta and peppers and toss together well. Refrigerate for an hour before serving, tossing the pasta salad at least a couple of times during the chilling time.

Nutrition Facts : Calories 225 calories, Carbohydrate 25 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 6 servings, Sodium 3 milligrams sodium, Sugar 7 grams sugar

LEMON MINT PASTA SALAD



Lemon Mint Pasta Salad image

Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.

Provided by mollie

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 8

1 (12 ounce) package farfalle (bow tie) pasta
2 (6 ounce) containers lemon yogurt
⅓ cup mayonnaise
3 tablespoons chopped fresh mint
1 bunch green onions, chopped
3 cups seedless red grapes
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain but no need to cool. Transfer to a large bowl. Add the lemon yogurt, mayonnaise, mint, green onion, grapes, salt and pepper. Stir to coat the pasta evenly and distribute the grapes. This can be served warm or cold, but I prefer it cold during the summer because it makes such a refreshing treat.

Nutrition Facts : Calories 205 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.8 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 350.2 mg, Sugar 13.1 g

LEMON MINT PASTA



Lemon Mint Pasta image

I got this out of a recent Martha Stewart Magazine. I made it and served it with green peas on the side. My kids loved this. It was also really fast and easy. Great weeknight summer pasta dish. The original recipe called for fettuccine, but I made it with angel hair instead because that's what I had on hand. The recipe also stated that you could substitiue fresh basil for the mint, but the mint was great.

Provided by L1lfish

Categories     Lemon

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb dry capellini (angel hair)
salt, to taste
3 ounces grated parmesan cheese
2 tablespoons julienned lemon zest
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1/2 cup torn fresh mint leaves
1 tablespoon olive oil
crushed red pepper flakes

Steps:

  • Cook the pasta in salted water. Drain, reserving 1 cup of the water.
  • Mix the remaining ingredients in a bowl, add to the pasta.
  • Garnish with additional cheese and the red pepper flakes.

Nutrition Facts : Calories 366.2, Fat 7.5, SaturatedFat 3, Cholesterol 12.5, Sodium 221.4, Carbohydrate 58.2, Fiber 2.8, Sugar 1.6, Protein 15.5

FETTUCCINE WITH LEMON, MINT, AND PARMESAN



Fettuccine with Lemon, Mint, and Parmesan image

The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 pound dried fettuccine
Coarse salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 tablespoons julienned lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup torn fresh mint leaves
1 tablespoon extra-virgin olive oil
Crushed red-pepper flakes, optional

Steps:

  • Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
  • Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.

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