Susan is back and this time she has a recipe for Lemon Pasta Salad!
My friend, Rhonda, made this really tasty pasta salad the other day and I loved it. I couldn’t wait to make it myself and so, last week, I did just that.
Lemon Pasta Salad Recipe
The instructions say that the first night, the pasta has to marinate overnight and then the rest of the ingredients were added the next day.
But I will say that 3 days later, this salad was even better. At that point, I added a piece of chicken breast to it and made a meal out of it. I changed it up just a little, of course, but I don’t think it changed the flavor much.
For Another Tasty Salad Recipe Check Out This: Rice A Roni Salad Recipe
Ingredients:
1 box (12 oz) spaghetti noodles
Marinade:
- 4 tbsp lemon juice (about 2 lemons)
- 4 tbsp vegetable oil
- 1 tbsp Accent
- 1 tbsp Seasoned Salt
- 1 small can of chopped black olives
- 1 -4 oz jar of pimentos
- 1 1/2 cup of thinly sliced celery
- 1/2 chopped onion
- 1 finely chopped large jalepeno or 1 cup chopped bell pepper
- 1 jar marinated artichoke hearts (optional)
- 1 cup Real Kraft Mayo
Cook and drain your pasta. Marinate them overnight in the next four ingredients.
The next day, add the mayo and veggies. The original recipe called for bell peppers but I only had 1 jalepeno so, that is what I used. Both were good choices.
I also added the marinated artichoke hearts for kicks and grins. What isn’t better with artichokes? I loved the depth it added. This would be easy to make gluten-free by using different noodles and using gluten-free seasoned salt. I would not change up the seasoning. The flavor combination is a must!
Lemon Pasta Salad Recipe
Lemon Pasta Salad Recipe
Whether you need a quick recipe, everyone will love on the spot or a light meal that will keep you full, this lemon pasta is just the dish you need. Click through to get the full recipe...
Ingredients
- 1 box (12 oz) spaghetti noodles
- 4 tbsp lemon juice (about 2 lemons)
- 4 tbsp vegetable oil
- 1 tbsp Accent
- 1 tbsp Seasoned Salt
- 1 small can of chopped black olives
- 1 -4 oz jar of pimentos
- 1 1/2 cup of thinly sliced celery
- 1/2 chopped onion
- 1 finely chopped large jalepeno or 1 cup chopped bell pepper
- 1 jar marinated artichoke hearts (optional)
- 1 cup Real Kraft Mayo
Instructions
- Cook and drain your pasta.
- Marinate them overnight in lemon juice, vegetable oil, Accent, Seasoned Salt, chopped black olives, and pimentos.
- The next day, add the mayo and veggies.
Notes
The original recipe called for bell peppers but I only had 1 jalepeno so, that is what I used. Both were good choices. I also added the marinated artichoke hearts for kicks and grins
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 385Total Fat 37gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 31gCholesterol 15mgSodium 1030mgCarbohydrates 11gFiber 2gSugar 2gProtein 2g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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Susan says
Dian….thought you might like to know that the photos aren’t coming up. Hope you have an awesome trip this weekend.