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

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