Marshall Fields Lemon Pasta Salad Recipes

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LEMON PASTA SALAD



Lemon Pasta Salad image

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

7 tablespoons olive oil
4 tablespoons lemon juice
3 tablespoons Dijon mustard
2 garlic cloves, minced
2 lemons, zest of, grated
salt and pepper
12 ounces penne pasta, cooked
2 cups cherry tomatoes, halved
1 1/2 cups chopped red peppers
1 1/2 cups crumbled feta cheese
1 cup chopped scallion
1/4 cup torn fresh basil
1/4 cup chopped fresh parsley

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.

MEDITERRANEAN LEMON PASTA SALAD



Mediterranean Lemon Pasta Salad image

This zesty make-ahead pasta salad is tossed with fresh Mediterranean flavors. Recipe is from Land O Lakes.

Provided by CookingONTheSide

Categories     Peppers

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces uncooked dried rosamarina pasta (orzo)
2 tablespoons butter
2 cups green bell peppers or 2 cups orange bell peppers, coarsely chopped
1 cup onion, coarsely chopped
2 teaspoons dried Italian seasoning
1 1/2 cups tomatoes, coarsely chopped
1/2 cup cucumber, coarsely chopped
1/4 cup finely chopped fresh parsley
1/4 cup pitted ripe black olives, drained and halved
1 (14 ounce) can quartered artichoke hearts, drained
2 tablespoons lemon juice
1/2 teaspoon salt
Belgian endive, if desired
chopped fresh parsley, if desired

Steps:

  • Cook pasta according to package directions.
  • Rinse with cold water.
  • Drain.
  • Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.
  • Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).
  • Remove from heat.
  • Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.
  • Cover; refrigerate at least 2 hours to blend flavors.
  • Garnish with Belgian endive and additional parsley, if desired.

Nutrition Facts : Calories 176.3, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 496, Carbohydrate 29.5, Fiber 6.3, Sugar 4.8, Protein 6.1

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