Best Macaroni Salad With Lemon And Herbs Recipes

LEMON HERB MEDITERRANEAN PASTA SALAD

Lemon Herb Mediterranean Pasta Salad image

Lemon Herb Mediterranean Pasta Salad is loaded with so many Mediterranean salad ingredients, and drizzled an incredible Lemon Herb dressing!

Provided by Karina - Cafe Delites

Categories Salad

Time 25m

Number Of Ingredients 20

Ingredients

12 ounces \| 350 grams dry pasta ((Penne))
1/3 cup olive oil
2 tablespoons fresh squeezed lemon juice
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons finely chopped fresh parsley
2 teaspoons garlic (, minced)
2 teaspoons dried oregano (, minced)
1 teaspoon dried basil
1/2 teaspoon salt
Cracked pepper (, to taste)
4 cups Romaine ((or cos) lettuce leaves, washed and dried)
1 large cucumber (, diced)
1 avocado (, peeled, pitted and chopped)
1/2 of a large red pepper ((or capsicum), deseeded and cut into thin strips)
9 ounces (250 grams) grape or cherry tomatoes, halved
1/2 a red onion (, thinly sliced)
½ cup pitted kalamata olives (, sliced)
1/3 cup sun-dried tomatoes packed in oil (, drained)
5-6 tablespoons crumbled feta cheese

Steps:

Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
Serve immediately.

Nutrition Facts : Calories 108 kcal, Carbohydrate 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 129 mg, Fiber 1 g, ServingSize 1 serving

PASTA WITH FRESH HERBS, LEMON AND PEAS

Pasta With Fresh Herbs, Lemon and Peas image

Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.

Provided by Martha Rose Shulman

Categories dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 lemon, finely chopped
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
3/4 pound pasta, any type
1 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or pecorino

Steps:

Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams