Lemony Leeks And Pasta Salad – a delicious recipe with lemon, olive oil, almonds, leeks, capers, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Grate lemon, set aside, cut off white pith & discard. Cut lemon into 1/4 inch slices and set aside.
2
2. Heat oil in large skillet. Add almonds and cook over high heat until light brown (30 sec). Whth slotted spoon, remove almonds.
3
3. Add leeks, lemon slices, lemon peel, and capers to pan. Season with salt and freshly ground pepper to taste. Cook and stir about 1 minute, until vegetables are crisp-tender.
4
Remove from heat. Remove and discard lemon slices.
5
4. Stir in red and yellow pepper slices and almonds.
6
5. Chill
7
6. Cook pasta to desired doneness. Rinse and drain.
8
7. In large bowl, combine pasta and vegetable mixture and toss gently.
9
8. Serve on beds of greens
573
kcal
Calories
34
g
Fat
55
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 large lemon, 1/4 cup olive oil, 1 cup slivered almonds, 3 cups cleaned, sliced leeks, and more.
Yes, Lemony Leeks And Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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