Best Lemony Leeks And Pasta Salad Recipes

LEMONY LEEKS AND PASTA SALAD

Lemony Leeks and Pasta Salad image

Far from ordinary, this salad will impress with its flavorful combination of ingredients.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h35m

Yield 8

Number Of Ingredients 10

Ingredients

1 large lemon
3 tablespoons olive or vegetable oil
1 cup slivered almonds
3 cups sliced leeks (about 4 leeks)
3 tablespoons capers, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1 large red bell pepper, roasted, cut into strips
1 large yellow bell pepper, roasted, cut into strips
8 oz (3 1/2 cups) uncooked bow-tie (farfalle) pasta

Steps:

Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.

Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g

LEMONY LEEKS AND PASTA SALAD

LEMONY LEEKS AND PASTA SALAD image

Categories Pasta Vegetable Sauté Vegetarian

Yield 8 one-cup servings

Number Of Ingredients 10

Ingredients

1 large lemon
1/4 cup olive oil
1 cup slivered almonds
3 cups cleaned, sliced leeks
3 tbsp. drained capers
1 red pepper, roasted,
cut into strips
1 yellow pepper,roasted,
cut into strips
8 oz. uncooked bow tie pasta

Steps:

1. Grate lemon, set aside, cut off white pith & discard. Cut lemon into 1/4 inch slices and set aside. 2. Heat oil in large skillet. Add almonds and cook over high heat until light brown (30 sec). Whth slotted spoon, remove almonds. 3. Add leeks, lemon slices, lemon peel, and capers to pan. Season with salt and freshly ground pepper to taste. Cook and stir about 1 minute, until vegetables are crisp-tender. Remove from heat. Remove and discard lemon slices. 4. Stir in red and yellow pepper slices and almonds. 5. Chill 6. Cook pasta to desired doneness. Rinse and drain. 7. In large bowl, combine pasta and vegetable mixture and toss gently. 8. Serve on beds of greens