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How To make Pasta Shells with Lemon Vinaigrette
12 x Jumbo Pasta Shells
FILLING:
1 1/2 c Ricotta cheese, part skim
3 T Chopped fresh chives *
3/4 t Black Pepper
2 T Grated Lemon Peel
1/2 c Very finely chopped Almonds
LEMON VINAIGRETTE:
1/4 c Lemon juice
2 T Olive oil
1 t Dijon Mustard
2 T Chopped fresh parsley
1 T Basil
1 x Clove garlic, finely minced
* or 1 T dried chives or 1 chopped scallion GARNISH: Sliced almonds, cherry tomatoes, lemon wedges, fresh basil leaves or fresh parley sprigs, or sauteed pine nuts, and Parmesan cheese, optional. Bring a large pot of water to a boil; cook pasta until al dente. While pasta is cooking, combine FILLING ingredients in a med bowl. Set aside. In a large bowl, combine VINAIGRETTE ingredients. Set aside. When pasta is done, drain well, rinse under cold water, and drain well again. Toss shells with dressing to coat. Stuff shells with filling mixture, allowing 1 heaping Tablespoon for each. Arrange on serving platter. Drizzle each with some of the remaining dressing. Top with garnish(es) and serve immediately or chill. VARIATIONS: - substitute 6 pieces of lasagna for pasta shells, spread each with filling, then roll up jelly-roll fashion ~ substitute 1/2 to 1 cup mashed tofu for part of ricotta cheese, or for all of ricotta if you're a real tofu fan ~ in place of Lemon Vinaigrette, use Herbed Tomato Sauce
How To make Pasta Shells with Lemon Vinaigrette's Videos
Lentil Pasta Salad
This Lentil Pasta Salad features small shell pasta to scoop up every flavorful ingredient in this super yummy dish. Diced tomatoes, red onion, bell peppers and olives are tossed in a lemony vinaigrette before being mixed with the pasta. This Mediterranean inspired pasta dish is the perfect light salad to bring to the picnic. It's also a great side dish for grilled meats or fish. The lentils are the star of the show providing both a meaty mouth feel and a good dose of protein making this a great choice for families participating in the Meatless Mondays movement.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
Ingredients list
• 8 oz lentil dried lentil beans
• 8 oz small shell pasta, cooked according to the package instructions
• 2 plum tomatoes, diced
• ½ red bell pepper, diced
• ½ red onion, diced
• 1 rib of celery, diced
• ¼ cup of flat leaf parsley, chopped
• ½ cup green olives, quartered
• ½ cup black olives, quartered
• FOR THE DRESSING:
• 1 lemon, juice and zest
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 clove of grated garlic
• 4 tbsp olive oil
• 2 tsp Italian seasoning
• ½ tsp red pepper flakes, optional
• And some salt and pepper
For additional free healthy salad recipes, cooking tips and tutorials go to
To find this recipe at FaveHealthyRecipes go to
Salmon Pasta Salad with Mint and Lemon Vinaigrette
A uniquely tangy and healthy treat is what this recipe has to offer. Being added with mint and lemon brings a twist to the whole dish plus the salmon adds up to its perfection. This type of dish is perfect for any time of the year, whether it's for a family dinner or picnics outdoors, this is surely one dish that no one can resist.
Benefits
The main ingredient of this dish is the salmon. Salmon is known to be an excellent source of omega-3 fatty acid. This acid actually helps in lowering bad cholesterol and raises the good cholesterol at the same time. Salmon is also loaded with vitamins A and D, as well as amino acids and selenium which protect the nervous system from the effects of aging.
Ingredients
8 ounce(s) (about 3 cups) Dreamfields Rotini
12 ounce(s) coarsely chopped cooked salmon
1 cup(s) chopped seeded cucumber
.25 cup(s) chopped red onion
3 to 4 tablespoons snipped fresh mint
3 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon lemon zest
2 teaspoons honey
.25 teaspoons salt
.125 teaspoon coarse grind black pepper
1 cup halved cherry tomatoes
Leaf lettuce
Lemon wedges
Steps
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a medium bowl combine drained pasta, salmon, cucumber, red onion and mint.
2. For vinaigrette, in a small bowl combine lemon juice, olive oil, honey, zest, if desired, salt, and pepper. Whisk together. Pour over pasta mixture. Toss gently to coat. Add tomatoes. Toss gently. 3. Serve immediately or cover and chill up to 24 hours. Serve on top lettuce with fresh lemon, if desired.
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LEMON BASIL PASTA SALAD ???? | EASY & DELICIOUS
Today I'm making lemon basil pasta salad. This is a refreshing salad that is made with lemon, basil, parmesan cheese and bowtie pasta. I added in some pine nuts that I had that complimented the salad well. This is a great choice for family gatherings, picnics, a side to chicken or fish, or just anytime you're in the mood for a refreshing cold salad.
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???????? LEMON BASIL PASTA SALAD
1 box of farfalle pasta or pasta of your choice
1 lemon
1 bunch of fresh basil
1/4 bag or more of shredded Parmesan - I used Great Value brand
*optional - pine nuts
olive oil
rice vinegar ( or white wine vinegar, red wine vinegar, any vinegar will work here but dark balsamic will not look great)
Cook pasta in salted water until al dente, rinse in cold water and then let dry out before adding the lemon dressing to the dish.
To make dressing for salad- mix 1/4 cup olive oil with the juice of one lemon ( 3 tbs lemon juice) with 1/4 cup of vinegar. Chop basil and add all ingredients together.
Spaghetti (linguini or angel hair pasta also works)
1 clove garlic (can also use garlic powder)
green olives - I used Manzanillas about 1/4 of a cup chopped
lemon zest - about 2 tbs or more.
oil -1 tbs
butter -pat of butter
blue cheese crumbles
Cook pasta in salted water until al dente. Reserve some pasta water. In separate pan fry chopped garlic on low heat, or add garlic powder to oil. Add in lemon zest, then chopped olives. Add starch water from pasta, enough to make enough sauce for your pasta. Add a small amount of brine from the olives. Optional - add a pat of butter. Add pasta and stir together. Top with black pepper, curls of lemon zest, and blue cheese.
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How to make Orzo Salad (Pasta Salad with Feta Cheese!)
Learn how to make orzo salad , a simple dish that's packed with fresh and zesty flavors. This simple, pasta salad with feta cheese has flavors from tomatoes, kalamata olives, fresh parsley and a zingy lemon dressing. Try it now!
Ingredients :
- 200 g Orzo pasta
- 100 g Fetta cheese
- 100 g cherry tomatoes
- 80 g cucumber
- 60 g Kalamata and black sliced olives
- 50 g canned corn
- 50 g red onion
- 50 g carrot
- 80 g red bell pepper
- 1 tsp fresh parsley
- 700 ml vegetable stock
For dressing
- 3 Tbsp lemon juice/or vinegar
- 50 ml olive oil
- 1 garlic clove
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dry basil
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00:00 - Highlights
00:14 - Ingredients
00:55 - Method
02:50 - Final Result
#orzosalad #salad
CREAMY SALAD / PASTA SALAD
How to make creamy pasta salad. You can add as much Vegetables as you like to make the salad more tasty.
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