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Lemon Pasta Salad

March 12, 2014

  • 486

Pasta salad is ALWAYS a good idea, and this recipe will have everyone wanting seconds.   
Lemon Pasta Salad @createdbydiane

 

Lemon Pasta Salad

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I love with my whole heart,

yes I may be disappointed,

but I’m willing to take that chance.

My love is for the soft and sweet, that tart and tangy and the perfectly pretty and all those that lie in between.

I just LOVE Lemons!

I’m not sure when my love affair with them started, but I don’t see it ending anytime soon.

I like tangy-ness of lemons but some times when recipes made with the tangier type of lemons like Eureka lemons, the tanginess can become too much for some.

I cooked this sauce and it tastes smooth and creamy and so delicious on this pasta salad.

Meyer lemons are sweeter but sadly I used all the Meyer lemons I had all week long and didn’t have one left.

*note to self, call my mom and ask for more Meyer Lemons!

Lemon Pasta Salad
 
Print
Ingredients
  • 1 lb cooked pasta
  • 1 lb (or bunch) asparagus
  • 2/3 cup water
  • 2 tablespoons fresh lemon juice (1/2 medium lemon)
  • 1egg yolk
  • 1-2 cloves garlic minced
  • 2 leaves basil thinly sliced
  • 1/3 cup olive oil
  • 1 tablespoon butter
  • 1/4 cup grated Romano/Parmesan Cheese
  • salt and pepper to taste
Instructions
  1. Bring water to a boil in saucepan.
  2. In small bowl mix lemon juice, egg yolk olive oil and garlic.
  3. Slowly pour a small amount of hot water at a time into lemon mixture
  4. Whisk continually (so the egg yolk doesn't "cook" and separate)
  5. Pour the mixture back into the saucepan and heat thoroughly
  6. Add butter, basil, salt and pepper.
  7. Pour sauce over a pound of cooked pasta
  8. that you have run under cold water and tossed with olive oil.
  9. Add grated cheese
  10. *with one tablespoon olive oil,
  11. saute asparagus cut into small pieces until tender,
  12. toss asparagus into pasta and sauce.
  13. Serve cold, room temperature.
  14. Garnish with lemon slices
3.5.3208

Lemon Pasta Salad from @createdbydiane

This is a great pasta salad to bring to a gathering or for you to grab a fork and dig right into. It’s hard not to eat the whole thing if you ask me!

Please be sure to SHARE where you got this recipe when you make it, everyone will ask you for it, tell them Created by Diane! Thanks so much!!!  Tag me on social media @createdbydiane on instagram if you post a photo of you making it, or you can tag @Created by Diane on facebook and I’ll see it in my notifications 🙂

 

Lemon Pasta Salad recipe from @createdbydiane
  • 486

36 Comments Filed Under: Fruit, Main Dishes, Pasta, Sauces, Savory, Side Dishes, vegetarian Tagged With: asparagus, lemon pasta salad, side dish

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Comments

  1. Suzie says

    March 12, 2014 at 10:43 am

    Will definitely be trying this one! Looks delicious!!

    Reply
  2. Christiane ~ Taking On Magazines says

    March 12, 2014 at 11:43 am

    I’m totally with you on the citrus love thing. In fact, I’d go so far as to say that it’s my chocolate. I get to craving something with orange or lemon and I can’t stop until I have it. This pasta would fit the bill perfectly.

    Reply
  3. Ingrid says

    March 12, 2014 at 6:06 pm

    This sounds good but I have to ask, why the egg yolk?

    Reply
    • Diane says

      March 12, 2014 at 6:51 pm

      The egg yolk helps bind the sauce together to be creamy. I make loads of lemon sauces, and this recipe it smooth and creamy.

  4. Stacy | Wicked Good Kitchen says

    March 12, 2014 at 9:24 pm

    Gorgeous lemon pasta salad, Diane! I adore lemons and wake up to a hot mug of lemon water lightly sweetened every morning. And, my favorite summer pasta is linguine with lemon sauce and fresh snipped parsley or basil with grated Parm on top. Sometimes I add fresh cherry or grape tomatoes. So simple, but so satisfying. I just know I’ll go nutty over this salad of yours! Definitely pinning to make soon!

    Reply
  5. Brenda says

    March 13, 2014 at 4:47 am

    I am a lover of all things lemon, too! I was a bit confused when I first read the recipe because neither the pasta or asparagus were listed in the ingredients. Then I realized they were included in the instructions…did you use one bunch of asparagus for this recipe? Thanks for the recipe!

    Reply
    • Diane says

      March 13, 2014 at 8:49 am

      Yes I used one bunch of asparagus in the recipe and one pound of pasta

    • Brenda says

      March 13, 2014 at 11:00 am

      Thank you…I think it’s a great recipe for a Spring bridal brunch that I am planning!

  6. alison @ Ingredients, Inc. says

    March 13, 2014 at 9:08 am

    Perfect as we head into spring!

    Reply
  7. Shaina says

    March 13, 2014 at 11:03 am

    I buy in to the lemon love. This looks delightfully spring-y.

    Reply
  8. Nancy @ gottagetbaked says

    March 16, 2014 at 10:31 pm

    Oooooooh I love pasta, Diane, and this recipe is so simple yet delicious! The lemon must give it such a fresh, vibrant pop of flavour. Beautiful photos, lady. Pinned!

    Reply
  9. Jeanette says

    March 17, 2014 at 4:50 am

    I love the brightness that lemons adds to dishes – this looks great Diane!

    Reply
  10. Kelly says

    April 3, 2014 at 4:19 pm

    Hello! I was wondering if this is ok to make the night before?

    Reply
    • Diane says

      April 3, 2014 at 5:31 pm

      Yes, just refrigerate it and it will be great for a few days.

  11. Carol says

    June 25, 2014 at 6:15 am

    Can you tell me how many this serves?

    Reply
    • Diane says

      June 25, 2014 at 10:33 am

      It’s a pound a pasta, it will all depend on how large the servings are, one pound of pasta salad serves many at a BBQ, but maybe less servings if you made it for dinner.

  12. Tania says

    May 11, 2016 at 7:25 pm

    Could you please advise how much a bit of water is ??
    Many Thanks

    Reply
    • Diane says

      May 13, 2016 at 11:25 am

      The boiled water you add to the egg yolk mixture needs to be added a small amount at a time to heat the mixture with out scrambling and cooking the egg to quickly. Try a tablespoon or two at at time.

    • Tania says

      May 16, 2016 at 3:52 pm

      Thank you !! 😊

  13. ND Beck says

    December 5, 2017 at 11:28 am

    I am having an Open House of about 35 people. If I double the recipe will that be enough? Also, can I make a day ahead? Will it be dry tasting or can I count on it to be moist for the next day? I would think that the pasta would absorb the liquid.Thank you

    Reply
    • Diane says

      December 5, 2017 at 2:38 pm

      If this is the main dish, I don’t think 2 lbs of pasta is enough for 35 people, as a side dish yes I typically would make a few side dishes and 2 lbs are good. I’m not sure what else you are serving. Yes, you can make this ahead of time. Be sure to run cold water over pasta until it’s COLD, then add some oil to it so it doesn’t swell when the sauce is added, then chill in the fridge until serving. You could mix the sauce over the pasta and chill then add the cheese and stir before serving so it looks nice. If the pasta is cold when you add the sauce, it won’t absorb it like it would if the pasta is warm or not oiled. Pasta salad tastes great made ahead of time it gives the pasta time to get some flavor so it’s not so bland, I typically make most of the food ahead of time for a party, less stress that way!

  14. Ronna says

    July 30, 2014 at 4:53 pm

    Yummy salad.! I’m an avid calorie counter. Do you have the nutritional info. On this recipe?

    Reply
  15. Diane says

    July 30, 2014 at 5:28 pm

    Glad you like the recipe, no I don’t have a calorie count on this recipe, there are many calorie count sites out there if you’d like to find out. I’ve used My Fitness Pal before, but I know there are many others. You may already have a favorite since you like counting calories 🙂

    Reply

Trackbacks

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