Mediterranean Lemon Pasta Salad

Mediterranean Lemon Pasta Salad

This zesty make-ahead, healthy, pasta salad is tossed with fresh Mediterranean flavors.

30 min. prep time
6 servings
151 Rating


4 ounces uncooked dried rosamarina pasta (orzo)
2 tablespoons Land O Lakes® Butter
2 medium (2 cups) green, orange, red and/or yellow bell peppers, coarsely chopped
1 large (1 cup) onion, coarsely chopped
2 teaspoons dried Italian seasoning
2 medium (1 1/2 cups) tomatoes, coarsely chopped
1 small (1/2 cup) cucumber, coarsely chopped
1/4 cup finely chopped fresh parsley
1/4 cup pitted ripe olives, drained, halved
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons lemon juice
1/2 teaspoon salt
Belgian endive, if desired
Chopped fresh parsley, if desired


Cook pasta according to package directions. Rinse with cold water. Drain.

Melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until peppers are just tender. Remove from heat.

Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently. Cover; refrigerate at least 2 hours to blend flavors.

Garnish with Belgian endive and additional parsley, if desired.

Nutrition Facts (1 serving)

Calories: 180

Fat: 5g

Cholesterol: 10mg

Sodium: 320mg

Carbohydrates: 29g

Dietary Fiber: 6g

Protein: 6g

Recipe #9640©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

Rather than sauteing the vegetables in this salad, I decided to add them in fresh. This became such a popular salad for us this summer and everyone who ate it loved it.

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