Lemony Summer time Pasta Salad

 

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Homemade: Lemon Vinaigrette Pasta Salad!

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Video taken from the channel: The Stay At Home Chef


Cook the pasta according to package directions. Drain, and under a little cold water. Set aside in a large salad bowl. In a large skillet over medium heat, add zucchini, squash and 1-2 Tbsp olive oil. Cool, crisp cucumbers, sweet peppers, salty chunks of feta, and tender pasta mix and mingle with a simple, creamy dressing made with the zest and juice of a lemon, some garlic, and Duke’s® Real Mayonnaise.

When you’re making simple salads. A colorful assortment of fresh seasonal produce is the highlight of this tasty summer pasta salad. Tossed with a dressing made with fresh-squeezed lemon juice, grated zest, garlic, and a splash of cream, it makes a great side dish to serve with grilled entrées like steak, chicken and skewered shrimp. Easy pasta salad variations.

Preparation. Cook pasta according to package directions until al dente. Drain and rinse with cold water, and set aside. In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt and pepper. Set aside.

Place pasta in a large bowl, and add peas, zucchini, pine nuts, parmesan, lemon zest, and basil. Cook the pasta al dente according to the instructions on the package, rinse with cold water and set aside. While the pasta is cooking, roast the red peppers. Cut off the bottom and top of the peppers and remove all seeds and membranes. Cut into approximately 2-3 pieces so the pepper can sit skin side up on a baking sheet.

Boil bowtie pasta according to package directions, cooking until al dente and then rinsing in cold water and straining. In large bowl, combine cucumber, bell pepper, tomatoes, parsley, and feta. In small bowl, whisk together all dressing ingredients then pour over top of veggies.

Instructions. 1. Chop and slice veggies and hearts or palm as notes above and add to a large bowl. 2. In a separate small bowl or jar, combine dressing ingredients. Bring a small pot of water to a boil, add the asparagus, and boil for two minutes.

Pour into a strainer and rinse well with cold water to stop the cooking. Add the pasta, all the vegetables, herbs, and one tablespoon of the lemon zest to a very large bowl. Stir to combine. This light salad features a refreshing mix of pasta, Kalamata olives, grape tomatoes and red peppers – which alone, could be enough for some, but adding delicious Johnsonville Chicken Kabobs and summer sausage give the dish the satisfying flavors you crave.

This lemony pasta salad with field peas is so bright and refreshing, and it combines everything we love about a perfect pasta salad. The fresh herbs bring flavor, the lemon adds brightness, the honey lends sweetness, and the Dijon provides a much-needed kick.

List of related literature:

Substitute 1 teaspoon minced fresh thyme for oregano, 2 teaspoons grated lemon zest for red pepper flakes, and 9 ounces frozen artichoke hearts, thawed and patted dry, for zucchini.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

After draining excess liquid, we dressed the squash with Parmesan, fresh basil, lemon juice, and garlic for an easy, flavorful side dish that tasted like summer.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

After draining the excess liquid, we dressed the squash with Parmesan, fresh basil, lemon juice, and garlic for an easy, flavorful side dish that tasted like summer.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Place the zucchini, squash, eggplant, mushrooms, shallot halves, Sherry vinegar, thyme, ¼ cup of the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a large bowl; toss to combine, coating all the vegetables.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

WHISK together the oil, lemon juice, parsley, anchovies, capers, and lemon zest; season with ½ teaspoon salt and ¼ teaspoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Add the bread crumbs, cheese, parsley, chives, ½ teaspoon of the salt, and the pepper to the zucchini mixture and toss gently but thoroughly.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the arugula, basil, tomatoes, the remaining 5 tablespoons olive oil, the salt, pepper to taste, and the lemon juice.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Inspired by the bright, fresh flavors of this classic summer soup, we set out to create a pasta salad that would be equally colorful and fresh­tasting.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide pasta bowl.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Plate the pasta, and top with a handful of arugula (optional), a sprinkle of crushed red pepper (optional), and a heavy-handed dusting of Parmesan (not optional).

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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22 comments

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  • Hey! The BLT Pasta Salad made my mouth water. When I went on Vacation I saw something similar (Caeser) Pasta Salad. When I came back I made a few videos on how to make them. It would make my day (even week) if you watched those videos and commented. They are called “How to Make Caeser Pasta Salad.” Thanks! <3

  • The dressing was just too thin to properly stick to the pasta. It needed lots of extra body and thickness. Next time I am adding it plus some of the tomatoes, peppers and onions into a blender to make something pasty like. It’s gotta be thick to stick.

  • Love all of these recipes. My son lives with me and works straight nights. I look for recipes that I can make, stick in the fridge and he can eat at his leisure. All 3 of these fit the bill and since he is a pasta nut, he’ll like all of them. Love your videos both for the recipes and the corny puns!:-) P.S. Looking forward to the return of “Friday Night Supper Club”.

  • I’ve love watching cooking and recipe videos on YouTube but I never actually make anything. It’s always too difficult for me but I enjoy watching them nonetheless. But I actually made this and WOW. I’ve always loved pasta salad and this seemed like a super easy recipe and its AMAZING. I’m slightly ashamed to say I nearly finished the entire thing by myself in about 4 days! Will definitely be making this again…I’ll just have to pace myself this time lol

  • about boiling water… most Europeans I know (me included) actually own an electric kettle for boiling water. not only is it useful for tea and coffee, but also for cooking pasta! warming up a liter or more of cold water on the stove alone uses up A LOT of energy.

  • please put a video of how you organise your refrigerator… I made few dishes from your meal prep but my refrigerator got overcrowd… yours look so sexy… please please please…

  • Hey! The BLT Pasta Salad made my mouth water. When I went on Vacation I saw something similar (Caeser) Pasta Salad. When I came back I made a few videos on how to make them. It would make my day (even week) if you watched those videos and commented. They are called “How to Make Caeser Pasta Salad.” Thanks! <3

  • Excellent! Thanks… So much better than My Momma’s Pasta Salads. They were always a little too “Yankee” for this Southern Born and Raised kid. Liked my neighbor’s or even the School’s Pasta Salads than my Mom’s. We helped her out later in her life and she got it together. All Good!

  • Haha I just posted a Greek Macaroni Salad… so i guess it’s a „my mommas“ salad���� just died laughing… love these salad recipes❣️���� greetings from my channel

  • OMG…. *I LOVE YOU….INA.* I will *marry you* right now. Ina “WHISPERS” when she talks. SEXY….SEXY….SEXY. And….she can also cook.

  • I stumbled upon your channel yesterday and after watching this video, I subscribed. In my opinion this is one of the best cooking channels I found on YouTube so far! Thank you for your labor of love ��

  • I just made it and the sauce isn’t really that good. I’ll probably never make this again. Dont go waste 42 dollars at kroger like I did if you’re here reading honest reviews.

  • The simplicity of your videos makes it so much LESS overwhelming. I now look forward to cooking. Make at least 2 of your recipes every week and can’t wait to make more! Thank you!

  • As a guy, the only thing delicious in this video is…

                                                               that basil. Love me some basil baby.

  • I’m usually with Ina, but the whole pieces of lemon really through me off. I wouldn’t mind it on the side to perhaps squeeze on top. But I’m just not sure about eating whole lemon slices, with rind, in a salad. Thoughts?

  • I LOVE this recipe! In college, I would make a huge batch of this and my roommates and I could eat from it for about a week. Tip for meal prep don’t add the dressing until you’re ready to eat it. We would spoon a portion into a bowl and drizzle the dressing on top. It became a staple because it was fast, delicious, and we could get all the ingredients at the dollar store (don’t knock the dollar store for food if you’re in a bind…or just a broke student!).

  • Hi! Thanks for this great video!!
    I love your pasta salad recipes!
    It’s so nice to have new and delicious
    variations on a pasta salad!
    Nancy

  • I overall liked your recipe….good ratios and I looked at the Tupperware lid and though, I gotta see this…….nice and thank you.

  • Oh my, these are super easy to make, looks delicious, I am so sure that today since I have guests coming by to eat Carribean food, I am going to make the BLT salad!!!

  • Beautiful salads. To make the Bloody Mary salad vegan just substitute soy sauce or coconut aminos for The Worcester sauce (which contains anchovies).

  • pasta salads are my favorite lunch for summer! thank you for the recipes, as an uni student it’s so hard to think what to cook easy

  • I hate raw onions. They completely dominate the other ingredients and ruin the overall balance of the dish. I don’t get why people add them to recipes.