Best 7 Lemon Mint Pasta Salad Recipes

LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT

Steps:

• Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
• While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
• Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
• In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
• Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
• Drizzle with olive oil and freshly ground black pepper before serving.

LEMON BASIL PASTA SALAD

Steps:

• Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.
• Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.

PASTA WITH MINT AND PARMESAN

Steps:

• Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
• Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

LEMONY DILL SALMON PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
• Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

SUMMER PASTA WITH PEAS & MINT

Steps:

• Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.

FETTUCCINE WITH LEMON, MINT, AND PARMESAN

Steps:

• Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
• Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.

SPINACH SALAD WITH LEMON AND MINT

Steps:

• Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
• In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.