PASTA SALAD WITH LEMON VINAIGRETTE DRESSING RECIPES

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LEMON VINAIGRETTE PASTA SALAD WITH FIELD PEAS | SOUTHERN ...



Lemon Vinaigrette Pasta Salad with Field Peas | Southern ... image

We’ve probably made a million pasta salads in our lives, but somehow we’re still always on the hunt for the next great one. This season, you can consider it found thanks to this recipe. This lemony pasta salad with field peas is so bright and refreshing, and it combines everything we love about a perfect pasta salad. The fresh herbs bring flavor, the lemon adds brightness, the honey lends sweetness, and the Dijon provides a much-needed kick. It’s a fantastic blend of flavors—you’ll love it. This recipe is also a great way to use up the fresh herbs hanging out in your fridge. We chose basil, chives, parsley, and dill for this one, but you could also use what you have on hand and adjust the amounts. (Anyone else always trying to use up a threatening-to-wilt bunch of parsley?) Try this pasta salad recipe, you’ll understand why we’re planning to make it all summer long.

Provided by Pam Lolley

Categories     Pasta

Total Time 30 minutes

Yield Serves 8

Number Of Ingredients 15

1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 tablespoon Dijon mustard
2 teaspoons honey
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 pressed garlic clove
1/3 cup extra-virgin olive oil
8 ounces pasta, cooked and drained
3 cups fresh or frozen peas, cooked and drained
1 cup cherry tomatoes, halved
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Whisk together lemon juice, lemon zest, Dijon mustard, honey, kosher salt, black pepper, and garlic clove in a small bowl; slowly whisk in extra-virgin olive oil.
  • Stir together pasta (cooked, drained, and rinsed with cold water), fresh or frozen field peas (cooked, drained, and cooled), halved cherry tomatoes, and chopped fresh basil, chives, dill, and flat-leaf parsley in a large bowl. Add vinaigrette, and gently toss to combine. Serve at room temperature, or cover and chill.

ITALIAN SALAD WITH LEMON VINAIGRETTE RECIPE: HOW TO MAKE IT



Italian Salad with Lemon Vinaigrette Recipe: How to Make It image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. —Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, FatContent 11g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 343mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 2 fat

ITALIAN PASTA SALAD WITH LEMON VINAIGRETTE - SIPS, NIBBLES ...
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GREEK PASTA SALAD RECIPE WITH LEMON VINAIGRETTE - COOKIN ...
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RECIPE: CHICKEN PASTA SALAD WITH LEMON VINAIGRETTE DRESSING
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MEDITERRANEAN PASTA SALAD WITH LEMON BASIL VINAIGRETTE ...
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