Minty Pasta Salad Recipes

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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

MUSHROOM MINT PASTA SALAD



Mushroom Mint Pasta Salad image

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

1 (16 ounce) package farfalle (bow tie) pasta
¼ cup olive oil, divided
2 (8 ounce) packages button mushrooms, sliced
4 onions, sliced
1 quart heavy cream
10 sprigs fresh mint
1 ½ teaspoons white sugar
1 pinch salt
1 pinch ground black pepper

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

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT



Pasta Salad With Roasted Eggplant, Chile and Mint image

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

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

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



Minty Orzo Lentil and Feta Salad image

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

1 ¼ cups orzo pasta
6 tablespoons olive oil, divided
¾ cup dried brown lentils, rinsed and drained
⅓ cup red wine vinegar
3 cloves garlic, minced
½ cup kalamata olives, pitted and chopped
1 ½ cups crumbled feta cheese
1 small red onion, diced
½ cup finely chopped fresh mint leaves
½ cup chopped fresh dill
salt and pepper to taste

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

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