A delicious summer pasta salad with fruit! Yes, fruit! This Mandarin Honey & Lemon Summer Pasta salad boasts all the delightful tastes of summer! Roasted red peppers, fresh green pepper, parsley, sunflower seeds, and more!
How this recipe came about
I was browsing the deli at a local grocery store a few summers ago when I stumbled upon two pasta salads that I couldn’t take my eyes off of: this one and a greek pasta salad. I didn’t buy them but knew they would taste amazing. I took note of the ingredients and went back to the house to attempt to make them. The results did NOT disappoint!
The Perfect Pairing
Try making cheddar bacon burgers or baked wings with this pasta salad.
Hand picked products
Mandarin Honey & Lemon Summer Pasta Salad
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Ingredients
- 1 lb. box of mini bowtie pasta cooked
- 2 small cans 11oz of mandarin oranges, drained
- 2 whole roasted red peppers sliced then chopped
- 1 green pepper chopped
- 1 small sweet onion chopped
- ¼ cup fresh parsley chopped
- ¾ cup salted sunflowers seeds
Lemon Honey Dressing
- 1 lemon Juiced and zested
- 2 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 2 tablespoon light rice wine vinegar
- ⅓ cup extra virgin olive oil
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Instructions
- Cook the pasta al dente according to the instructions on the package, rinse with cold water and set aside.
- While the pasta is cooking, roast the red peppers. Cut off the bottom and top of the peppers and remove all seeds and membranes. Cut into approximately 2-3 pieces so the pepper can sit skin side up on a baking sheet. Broil on the top rack for approximately 10 minutes until the pepper skin has bubbled up from the flesh. Check half way through as some ovens can distribute heat unevenly. Allow to cool for 5 to 10 minutes before removing the skin and dicing.
- Whisk all ingredients together for the Lemon Honey Dressing in a bowl.
- Put it all together: Add all ingredients to a large bowl. Apply dressing, mix, and refrigerate at least 30 minutes before serving.
Notes
Nutrition
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I love this pasta salad from the grocery store. The recently stopped carrying it. Thanks for the recipe, I can’t wait to make it.
Thanks Lauren!
Same! Giant used to make it at the deli! Why would they stop making it? This recipe is perfect!! I added some hot pepper flake for a kick, and pine nuts – i didnt have sunflower seeds- so they worked! I also used wild flower honey from a local orchard! Thank you for sharing!
Thanks Jen! Glad everything worked out. Love the substitutions!!
I used to work in the Deli at Giant, and this was my favorite salad- I retired at the beginning of this year, and have to say that this tastes just like the one we sold there. Thank you so much for sharing this recipe!!!
I retired at the beginning of this year from Giant (I worked in Deli for years) and this was my favorite. I used to hate that it was kind of a “seasonal” salad- mainly available in the warmer months. Now I can make it whenever I want to have it! Thank you for sharing this recipe!
You’re welcome Magdalena!