Neelys Lemon Pasta Salad Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside. In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well. Trim the ends of the asparagus and cut into bite-size pieces on the bias. Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste. Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

Steps:

• Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
• In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
• Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
• Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.