Best Marshall Fields Lemon Pasta Salad Recipes

Lemon Pasta Salad image

Provided by chia2160

Categories Penne

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

Steps:

Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl.
Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta.
Pour dressing over and toss.
Add basil and parsley and toss.
Season with salt & pepper.

Mediterranean Lemon Pasta Salad image

Provided by CookingONTheSide

Categories Peppers

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces uncooked dried rosamarina pasta (orzo)
2 tablespoons butter
2 cups green bell peppers or 2 cups orange bell peppers, coarsely chopped
1 cup onion, coarsely chopped
2 teaspoons dried Italian seasoning
1 1/2 cups tomatoes, coarsely chopped
1/2 cup cucumber, coarsely chopped
1/4 cup finely chopped fresh parsley
1/4 cup pitted ripe black olives, drained and halved
1 (14 ounce) can quartered artichoke hearts, drained
2 tablespoons lemon juice
1/2 teaspoon salt
Belgian endive, if desired
chopped fresh parsley, if desired

Steps:

Cook pasta according to package directions.
Rinse with cold water.
Drain.
Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.
Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).
Remove from heat.
Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.
Cover; refrigerate at least 2 hours to blend flavors.
Garnish with Belgian endive and additional parsley, if desired.

Nutrition Facts : Calories 176.3, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 496, Carbohydrate 29.5, Fiber 6.3, Sugar 4.8, Protein 6.1

Marshall Field's Turkey Salad Oriental image

Provided by Sallie H

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb spaghetti
1 lb turkey breast, julienne or bite size
1/4 lb green onion
1/4 lb carrot, julienne,lightly steamed
1/4 cup toasted sesame seeds
3/4 cup soy sauce
2/3 cup vegetable oil
1/8 cup white vinegar
1/4 cup creamy peanut butter
1/8 cup granulated sugar
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes

Steps:

Cook the pasta to al dente in salted boiling water.
Drain, rinse and cool.
Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.
In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.
Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.
Cool.
Pour the cooled dressing over the salad and toss well to combine.
Taste for seasoning, chill or serve at room temperature.
Garnish with sliced green onions if desired.
Packs well.