Best 3 Lemon Vegetable Pasta Salad Recipes
**Lemon Vegetable Pasta Salad: A Refreshing and Colorful Summer Dish**
Say hello to a vibrant and refreshing Lemon Vegetable Pasta Salad that will tantalize your taste buds and brighten up your summer gatherings. This delightful salad combines the tangy zest of lemon with a medley of crisp vegetables, tender pasta, and a burst of fresh herbs. It's a perfect balance of flavors, textures, and colors that will be a hit at any potluck, picnic, or barbecue.
This versatile recipe offers three variations to cater to your preferences. The classic Lemon Vegetable Pasta Salad features a combination of broccoli, carrots, bell peppers, and zucchini tossed in a zesty lemon vinaigrette. For a more substantial meal, try the Lemon Vegetable Pasta Salad with Grilled Chicken or Shrimp. The succulent grilled chicken or shrimp adds a protein-packed boost to the salad, making it a complete and satisfying main course.
If you're looking for a vegan option, the Lemon Vegetable Pasta Salad with Tofu is sure to please. Tender tofu, marinated in a flavorful blend of spices and herbs, is added to the salad, providing a plant-based source of protein. Regardless of your dietary preferences, each variation of this Lemon Vegetable Pasta Salad promises a delightful culinary experience.
LEMON VEGETABLE PASTA SALAD
Loved this pasta salad! It's a very different type of pasta salad recipe than we've had in the past and enjoyed this. The fresh veggies add tons of crunch. And the lemon mayo has a light, fresh taste. This recipe does make a lot... so prepare to feed a crowd and make this in a large bowl.
Provided by Meryl Hausner
Categories Pasta Salads
Number Of Ingredients 12
Steps:
- 1. In a large bowl, mix all lemon mayonnaise ingredients until well blended, set aside.
- 2. Cook & drain pasta as directed on the package. Rinse with cold water, drain.
- 3. To blanch the asparagus & pea pods, plunge them into boiling water, for 10-15 seconds or until they turn bright green. Remove from boiling water & plunge into a bowl of ice & water to stop the cooking, drain.
- 4. In large bowl mix pasta & remaining ingredients. Stir in lemon mayonnaise until well mixed. Cover & refrigerate 1 - 2 hours or until chilled.
LEMONY VEGETABLES AND PASTA
My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! -Erin Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 7 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.
Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 559mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.
LEMON LIME VEGETABLE SALAD
Sweet, salty, cool and crunchy, this salad is a great addition to any family buffet.
Provided by Maureen Kilzer
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h25m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
- When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.
Nutrition Facts : Calories 99 calories, Carbohydrate 20.2 g, Fat 1.6 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 416.4 mg, Sugar 19.1 g
Tips:
- For a gluten-free option, use gluten-free pasta.
- To make the salad ahead of time, cook the pasta and vegetables according to the instructions, then let them cool completely. Store the pasta and vegetables in separate containers in the refrigerator for up to 2 days. When ready to serve, combine the pasta, vegetables, and dressing, and toss to coat.
- If you don't have a lemon on hand, you can use bottled lemon juice. Just be sure to use fresh lemon juice, not concentrate.
- To make the salad more flavorful, use a variety of vegetables. Some good options include broccoli, cauliflower, carrots, celery, cucumbers, and tomatoes.
- If you want a more creamy salad, add ¼ cup of mayonnaise or sour cream to the dressing.
Conclusion:
This lemon vegetable pasta salad is a light, refreshing, and flavorful salad that is perfect for summer gatherings. It is also a healthy and affordable meal that can be made ahead of time. So next time you are looking for a quick and easy meal, give this lemon vegetable pasta salad a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
