Mediterranean Lemon Pasta Salad

Mediterranean Lemon Pasta Salad
15
1 Review
This zesty make-ahead, healthy, pasta salad is tossed with fresh Mediterranean flavors.
30 min
Prep Time
2:30
Total Time
6 servings

Ingredients

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

Directions

  1. Cook pasta according to package directions. Rinse with cold water. Drain.
  2. 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.
  3. Combine cooked pasta, pepper mixture and all remaining ingredientsexceptBelgian endive and additional parsley; toss gently. Cover; refrigerate at least 2 hours to blend flavors.
  4. Garnish with Belgian endive and additional parsley, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
180
Cholesterol
10mg
Carbohydrates
29g
Protein
6g
Fat
5g
Sodium
320mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

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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