Best 2 Lemony Leeks And Pasta Salad Recipes
Lemony leeks and pasta salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is made with simple ingredients that are easy to find, and it can be prepared in just a few minutes. The combination of lemony dressing, tender leeks, and al dente pasta creates a salad that is both satisfying and delicious. Whether you are looking for a vegetarian main course or a side dish to serve with grilled fish or chicken, lemony leeks and pasta salad is sure to please.
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LEMONY LEEKS AND PASTA SALAD
Far from ordinary, this salad will impress with its flavorful combination of ingredients.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 8
Number Of Ingredients 10
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
LEMONY LEEKS AND PASTA SALAD
Steps:
- 1. Grate lemon, set aside, cut off white pith & discard. Cut lemon into 1/4 inch slices and set aside. 2. Heat oil in large skillet. Add almonds and cook over high heat until light brown (30 sec). Whth slotted spoon, remove almonds. 3. Add leeks, lemon slices, lemon peel, and capers to pan. Season with salt and freshly ground pepper to taste. Cook and stir about 1 minute, until vegetables are crisp-tender. Remove from heat. Remove and discard lemon slices. 4. Stir in red and yellow pepper slices and almonds. 5. Chill 6. Cook pasta to desired doneness. Rinse and drain. 7. In large bowl, combine pasta and vegetable mixture and toss gently. 8. Serve on beds of greens
Tips:
- Choose the right pasta. Short, sturdy pastas like penne, rotini, or fusilli are ideal for this salad because they can hold up to the lemony dressing and vegetables.
- Cook the pasta al dente. This means cooking it until it is still slightly firm to the bite. This will prevent it from becoming mushy in the salad.
- Use fresh, seasonal vegetables. Leeks, asparagus, and peas are all great choices for this salad. If you can't find fresh leeks, you can substitute green onions or shallots.
- Make sure the vegetables are cooked properly. Leeks and asparagus should be tender but still slightly crisp. Peas should be cooked through but not mushy.
- Use a good quality olive oil. This will make a big difference in the flavor of the dressing.
- Season the salad to taste. Add salt, pepper, and lemon juice until you reach the desired flavor.
- Serve the salad immediately. This salad is best when served fresh. However, you can make it ahead of time and store it in the refrigerator for up to 2 days.
Conclusion:
This lemony leeks and pasta salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up any leftover vegetables you have on hand. With its bright flavors and healthy ingredients, this salad is sure to be a hit with your family and friends.
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