Lemon And Herb Pasta Salad Recipes

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LEMON-HERB POTATO AND PASTA MASON JAR SALAD

Provided by Jamika Pessoa

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15



Lemon-Herb Potato and Pasta Mason Jar Salad image

Steps:

  • For the salad: Boil the potatoes in salted water until fork tender, 10 to 12 minutes, then drain. Cook the pasta to al dente according to the package directions, then drain. Set the potatoes and pasta aside to cool slightly.
  • When cool, mix together the potatoes, pasta, basil, parsley, bell peppers and onion in a large bowl.
  • For the dressing: Whisk together the oil, vinegar, mustard, sugar, garlic and lemon juice in a small bowl. Season with salt and pepper.
  • Drizzle the dressing over the salad and toss until well incorporated. Taste and adjust the seasoning. Serve chilled or at room temperature in mason jars.

1 pound small red potatoes, cut into bite-size (1-inch) pieces
Kosher salt
8 ounces orecchiette or rotini pasta
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 red onion, thinly sliced
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1 clove garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper

LEMON-AND-HERB PASTA SALAD

Make and share this Lemon-And-Herb Pasta Salad recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Lemon-And-Herb Pasta Salad image

Steps:

  • In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.
  • Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.
  • In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.

Nutrition Facts : Calories 611.8, Fat 33.6, SaturatedFat 6.3, Cholesterol 195.5, Sodium 188.5, Carbohydrate 58.7, Fiber 3.7, Sugar 3.5, Protein 20.2

1 lb bow tie pasta
1 lemon, grated peel and juice
1/3 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
salt and pepper
1 red bell pepper, finely chopped
2 cups arugula, torned
4 hard-boiled eggs, chopped
1/2 cup parmesan cheese, shaved
1/2 cup pine nuts, toasted
1/2 cup fresh dill, chopped

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