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Lemon Pasta Salad

Recipe #67115 | 25 min | 15 min prep | SERVES 8 (Change Servings)

RECIPE BY: chia

Based on a recipe from Bon Appetit--I added the herbs I've been growing. Nice side dish for a hot summer day.

Posted on: Jul 20, 2003

Ingredients

  • tablespoons olive oil
  • tablespoons lemon juice
  • tablespoons Dijon mustard
  • 2 garlic clove, minced
  • 2 lemon, zest of, grated
  • salt and pepper
  • 12 ounces penne pasta, cooked
  • cups cherry tomato, halved
  • 1 1/2 cups chopped red pepper
  • 1 1/2 cups crumbled feta cheese
  • cup chopped scallion
  • 1/4 cup torn fresh basil
  • 1/4 cup chopped fresh parsley
  • Directions

    1. 1
      Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl.
    2. 2
      Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta.
    3. 3
      Pour dressing over and toss.
    4. 4
      Add basil and parsley and toss.
    5. 5
      Season with salt & pepper.

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    Featured Reviews for This Recipe

    From: Tamaretta

    On May 31, 2007

    My family also found this too tart and tangy. I salvaged it by adding some pesto and a pinch of sugar to the dressing. I also added chopped lettuce and grilled chicken to spread the flavor around. Much more palatable! Thanks for posting!

    0 people found this review helpful

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    From: Sharlene~W

    On Feb 26, 2007

    My family wasn't wild about this, but I thought it was pretty good. I am going to add some grilled chicken pieces to the leftovers and I bet they will finish it off. I wasn't sure about the basil and green onions--it seemed like it would overpower it, so I tested a small amount with all the flavors and decided to leave them out. I also used bottled roasted red peppers and was very happy with the results.

    1 person found this review helpful

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  • From: donnaw.v. mcguire

    On Jun 21, 2004

    I'd give this recipe 10 stars if I could. I substituted baby spinach for the basil and it was EXCELLENT. Thanks

    4 people found this review helpful

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  • reviewer icon

    From: Bev

    On May 13, 2004

    Delicious! I prepared exactly as directed, only reducing the red pepper to 3/4 cup. The addition of the basil and parsley gave the salad just the touch of green it was begging for! Delightful salad, just right for serving on those hot summer days ahead. Thanks, Chia!

    4 people found this review helpful

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  • Read all 10 reviews
    Nutrition Facts

    Serving Size 1 (178g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    2 lemons, zest of

    Calories 357
    Calories from Fat 171 (48%)
    Amount Per Serving %DV
    Total Fat 19.1g 29%
    Saturated Fat 6.0g 30%
    Monounsaturated Fat 10.3g
    Polyunsaturated Fat 2.0g
    Trans Fat 0.0g
    Cholesterol 25mg 8%
    Sodium 384mg 16%
    Potassium 362mg 10%
    Total Carbohydrate 40.6g 13%
    Dietary Fiber 6.4g 25%
    Sugars 4.0g
    Protein 8.4g 16%
    Vitamin A 1739mcg 34%
    Vitamin B6 0.4mg 17%
    Vitamin B12 0.5mcg 8%
    Vitamin C 66mg 111%
    Vitamin E 2mcg 8%
    Calcium 166mg 16%
    Iron 1mg 7%

    detailed view...

    how is this calculated?

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