Best 3 Neelys Lemon Pasta Salad Recipes

Calling all pasta lovers! Get ready to tantalize your taste buds with a refreshing and flavorful journey through Neely's Lemon Pasta Salad. This vibrant dish is a perfect blend of zesty lemon, aromatic herbs, and tender pasta, offering a delightful symphony of flavors in every bite. As you explore the article, you'll discover not just one, but a collection of enticing recipes that showcase the versatility and creativity of this classic pasta salad. From the original Neely's Lemon Pasta Salad recipe, bursting with tangy lemon and fresh herbs, to a tantalizing variation featuring grilled shrimp and a creamy avocado dressing, there's something for every palate and occasion. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

NEELY'S ALFREDO PASTA

Neely's Alfredo Pasta image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound linguine
Kosher salt
4 slices bacon, thinly sliced
1 onion, finely chopped
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/2 cup heavy cream
2 tablespoons finely grated fontina cheese
1 lemon, zested
4 tablespoons chiffonade basil leaves

Steps:

Bring a large pot of salted water over medium heat to a boil. Add the linguine and cook until al dente.
Cook the bacon in a large saucepan, over medium heat, until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate. Add the onions and garlic to the pan and saute until tender, roughly 3 minutes. Stir in the red pepper flakes, season with salt and pepper, to taste, and saute until fragrant. Add the heavy cream and simmer until thick, about 4 minutes, being careful not to burn the mixture. Stir in the cheese and lemon zest.
Drain the linguine and add to the saucepan. Carefully toss the pasta in the sauce. Add the bacon and season with salt and pepper, to taste. Transfer to a large platter and garnish with basil. Serve immediately while hot.

NEELY'S LEMON PASTA SALAD RECIPE - (4.3/5)

Neely's Lemon Pasta Salad Recipe - (4.3/5) image

Provided by heathergoodman

Number Of Ingredients 12

Ingredients

Salt
1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside. In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well. Trim the ends of the asparagus and cut into bite-size pieces on the bias. Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste. Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

NEELY'S BBQ PASTA SALAD

Neely's BBQ Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 pound fusilli pasta
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup Neely's BBQ Sauce, recipe follows
1 red bell pepper, seeded and chopped fine
2 ribs celery, chopped fine
2 whole scallions, sliced thin
8 ounces pulled pork
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Tips:

For the best flavor, use fresh lemons. If you only have bottled lemon juice, use half the amount and add more to taste.
If you don't have fresh basil, you can use 1/4 cup dried basil. Add it along with the Parmesan cheese.
To make the pasta salad ahead of time, cook the pasta and let it cool completely. Then, toss it with the dressing and refrigerate for up to 3 days. When you're ready to serve, add the fresh herbs and vegetables.
This pasta salad is also great for picnics or potlucks. Just pack it in a cooler with ice packs.

Conclusion:

This Neelys' Lemon Pasta Salad is a refreshing and flavorful dish that is perfect for summer gatherings. It's easy to make and can be tailored to your liking. So next time you're looking for a light and delicious pasta salad, give this recipe a try. You won't be disappointed!