Return to Pasta Salads

 

Lemon Dijon Pasta Salad

4 star rating
 

Add a Photo

Submitted by: Madeline Costanza

 

Tri-color rotini is combined with black olives, cherry tomatoes, onion, bell pepper, mozzarella cheese and capers, then tossed with a dressing of lemon juice, vinegar, Dijon-style mustard, grated gingerroot and liquid from the capers.
 

Ingredients

  • 1 box (12 oz.) tri-color rotini pasta
  • 1 can (3.8 oz.) sliced black olives, drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 cup red bell pepper, thinly sliced (approximately 1 1/2 inches long)
  • 8 oz. pkg. mozzarella cheese, part skim, cut thinly into 1 inch long strips
  • 2 tablespoons capers (from a 4 oz. jar), reserve liquid
  • 1/4 cup fresh basil, chopped
  • Parmesan cheese
  • Caper Dressing:
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons caper juice
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Dijon-style mustard
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 2/3 cup olive oil

Save Recipe

Interact

 
Method

Cook pasta according to package directions. Rinse in cold water, drain and put into a 4-quart mixing bowl. Mix next 6 ingredients and add to pasta; toss lightly. In a medium bowl, combine all ingredients from caper dressing except oil; mix well. Gradually mix in olive oil with fork until completely blended. Pour over salad and toss until well coated. Garnish with parmesan cheese and chopped basil on top of each salad.

 

Notes:

 

Number of Servings: 6

 

Submitted by: Madeline Costanza ()

Comment
 
 

Advertisement