Far from ordinary, this salad will impress with its flavorful combination of ingredients.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
- In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
- In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
- Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g
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