Campisi's House Salad - Defined Dish's version

 If you live or have lived in the Dallas area, then you have probably eaten at Campisi's.  I lived there in my twenties and I love Campisi's.  

Alex from The Defined Dish just shared her version of this salad on her instagram.  She nailed it.  I made it Sunday night with grilled chicken and I had it again last night.  I highly recommend.  I feel like salads never use Iceberg lettuce anymore and the Iceberg with the yummy dressing and a little bit of green olives and pepperoncini's  - so yummy. I might have it again today. 

Everyone should follow Alex at The Defined Dish or purchase her cookbooks.  She is a fabulous cook and recipe creator!

Campisi's Salad - from Alex at The Defined Dish

Ingredients needed:

White Vinegar

EVOO

Chopped clovs of garlic

Grated Parmesan Cheese

Pepperoncin's

Large pitted Green Olives

Sugar

Chopped clove of garlic

Kosher Salt/Freshley ground pepper

Iceberg Lettuce

Dressing - Mix in a small glass jar with a lid.  

1/3 cup white vinegar

3 Tbsp Extra Virgin Olive Oil

2 Tbsp grated Parmesan Cheese

1 Tbsp of olive brine (from the jar of green olives)

1 Tbsp. pepperoncini juice

little sugar

chopped garlic clove

salt

freshly ground pepper

Mix and store in the jar.  ( I didn't use all of mine the first night)

Salad - 

Roughly chop Iceberg lettuce.  I only chopped what we needed for dinner.  I chopped more the next night. Add a few chopped green onion and a few large pitted green olives.  Toss with dressing.  I would start of with a little to coat - you don't want your salad floating in dressing. 

To serve - 

Pile salad mixture high on plate.  Top with more grated Parmesan cheese and top with more freshly ground black pepper.  Serve with1 or 2 olives on the side and 1or 2 pepperoncini's on the side.  Enjoy as is or with pizza or like we did.. with grilled chicken.  I like a little bit of pepperoncini so I diced mine and tossed it in the salad.  

Enjoy!

Autumn Quinoa Salad

LOVE this new fall salad recipe, Autumn Quinoa Salad. My hubby especially loves it.  I have eaten it cold with grilled chicken and warm with grilled chicken.  Chris likes it cold and he eats with or without grilled chicken.  This is my second time to make it and I think you will love it. 

The first time I made it, I bought a butternut squashed tried cutting it, peeling it and chopping it... and oh my, that was tough. I bought some cubed at Trader Joe's for like $2.99.  That was WAY better!

I follow Sweet and Savory Steph on instagram.  She is from Boston and I love her accent - especially since I don't have one - haha!!  You should follow Steph - she makes these amazing different varieties of baked oatmeal and she makes many family favorites lower calorie. 

Autumn Quinoa Salad - adapted from Sweet and Savory Steph

1 cups Brussels sprouts, halved 

6. cups butternut squash, peeled and cubed 

2 shallots, cut in large pieces

olive oil spray

1 tsp kosher salt

1/2 tsp paprika, cinnamon, cumin and dried thyme

1 cup quinoa

2 cups reduced sodium chicken or vegetable broth

1/4 cup dried cranberries (I used Craisins)

1/4 cup pecans, chopped

1/4 cup fresh parsley

Honey Mustard Vinaigrette

1 Tbsp olive oil

1 Tbsp honey

1 Tbsp honey mustard

2 Tbsp apple cider vinegar

1/2 tsp kosher salt

fresh cracked pepper

Preheat oven to 450.  Peel butternut squash, cut, take seeds out and cube (or buy cubed) Cute the ends off the Brussels sprouts and cut in half.  Peel and slice shallots.  Place the vegetables on a large sheet pan and spray with olive oil cooking spray.  Miss the kosher salt, paprika, cumin cinnamon and dried thyme.  Sprinkle over the vegetables and toss to coat.  Turn the Brussels sprouts cut side down and roast until tender, about 25- 30 minutes, tossing every 8 minutes or so. While the vegetables roast, add the uncooked quinoa and the broth to a small saucepan,  Bring to a boil and reduce and simmer/cook for 15 minutes or until the quinoa is tender and broth is absorbed. Add more broth if needed, In a small bowl, combine the vinaigrette items.  Toss the vegetables, quinoa, cranberries, pecans, parsley and vinaigrette. Enjoy!

Nutrionals per Sweet and Savory Steph 

Easy Shrimp Ceviche

As I have mentioned before, I follow lots of foodies and bloggers on Instagram.  I started following the Primal Gourmet when I did Whole 30.  He is an amazing chef and has such wonderful recipes.  You should totally follow him.  

I had never made ceviche before - always worried about the shrimp/fish "cooking" in the citric juice.  I tried it and we loved it.  The Primal Gourmet uses several different citrus fruits.  I couldn't find a grapefruit or tangerine at the time so I just did limes and oranges and it was still amazing! You totally need to try this Shrimp Ceviche - what a great, summer, refreshing meal.  I also didn't make homemade plantains chips.  Trader Joe's has several varieties of Plantain chips - I liked the Plantain Crisps!  Visit Primal Gourmet  for his amazing ceviche details, for the homemade Plantain Chip recipe and so many other amazing recipes!

Easy Shrimp Ceviche - adapted from the Primal Gourmet

1 lb shrimp, peeled, deveined and finely chopped (I used the frozen Argentinian shrimp from Trader Joes, already peeled and deveined)

zest and juice of 1 tangerine

zest and juice of 1 medium orange

zest and juice of 1/2 large grapefruit

zest of 1 lime

juice of 3 limes

2 Roma tomatoes, seeded and finely chopped

2 jalepenos, seeded and finely chopped

1/4 cup finely chopped cilantro

kosher salt and freshly cracked black pepper

1 avocado, diced

In a bowl, combine the chopped shrimp, lime zest/juice, tangerine zest/juice, orange zest/juice, grapefruit zest/juice and season with 1/2 tsp kosher salt and 1/4 tsp pepper.  Stir to combine.  Cover and let marinate at room temperature for 30 minutes or until the shrimp are firm and opaque. Add the tomatoes, jalapeños and cilantro.  Toss to combine.  Taste for seasoning and add salt/pepper if desired.  Cover and refrigerate 15 minutes or until chilled to desired temperature. When ready to serve, gently stir in the avocado and toss to combine.  Serve with plantain chips.  Enjoy!

Printable Version

Grilled Corn and Feta Salad

Love this easy summer salad from Euna Mae's.  I follow Euna Mae's on Instagram - Amy is a pastor's wife from Arkansas and her recipes and cookbook are fabulous. 

Made this easy, summer salad for a friend gathering last week.  I made it as is... and I doubled it.  Enjoy!! 

   *Check out Amy's picture at Euna Mae's.  I found this recipe on Facebook 

GRILLED CORN AND FETA SALAD

4-5 ears corn, shucked

½ stick butter

¼ cup sugar

1 cup grape or cherry tomatoes, halved

1 shallot, chopped

3 basil leaves, rolled and thinly sliced in a chiffonade

¼ cup crumbled feta

3 Tablespoons rice vinegar

½ cup oil

1-2 teaspoons sugar or honey

Pinch of salt

Bring a stock pot to a boil. Stir in butter and sugar. Add corn and boil for 5 minutes. Remove corn to a tray and allow to air dry. Grill corn on a preheated grill pan, cast iron skillet, or on an outdoor grill until it gets a few good, dark char marks. Remove to a tray and let cool enough to handle When corn has cooled, carefully run a knife down the cob to remove the kernels.

In a medium bowl, combine the kernels, halved tomatoes, basil, shallot, and feta. In a small bowl, whisk together the vinegar, oil, sugar or honey, and salt. Taste and adjust. Stir into the corn mixture. Taste for seasoning and serve!

From the Love Welcome Serve cookbook. www.shopeunamaes.com

Summer Tomato and Onion Salad

 Happy May!  I think May is as busy as December.  What a busy month.  I am still enjoying being a preschool director and we have about two weeks left of preschool.  

I am always looking for a quick and easy side dish.  I think this Tomato and Onion Salad is going to be my  "go-to" this summer.  I like just keeping it my fridge - for lunch or dinner.  I meant to include basil.... I LOVE basil.  I actually had basil and forgot to put it in.  I thought the salad was great without the basil. I will probably put basil nest time and you could even add fresh mozzarella balls.  

    Sorry - not a great pic... and I forgot the basil.  Still so yummy!

Tomato and Onion Salad

1/4 cup olive oil

1/2 cup red wine vinegar

1/2 tsp honey

1 tsp fresh garlic

1/4 tsp kosher salt

1/4 tsp cracked black pepper

1 pint grape or cherry tomatoes, halved

1/2 cup thinly sliced red onion

1/4 cup loosely packed chopped fresh basil 

In a medium bowl, stir together the first six ingredients. Add the tomato halves and the red onion pieces and gently toss to coat.  Top with basil and gently toss again.  Enjoy!

Store in fridge.  

**I like to take it out of the fridge a little before eating to toss and get the olive oil more incorporated.  

Printable Version

Mixed Up - Strawberry Pretzel Salad

I LOVE Strawberry Pecan Pretzel Salad.  I have always made the one where you layer it pretty in a glass dish.  it is amazing but it does take some time since it is a few steps.

I was at my friend Shelley's pool this summer and she made this mixed up version.  I couldn't stop eating it.  I know it is more like dessert than a salad but I love it.  If you haven't made this, you totally need to make it for your next gathering.  I just made it Thanksgiving for our family gathering in East Texas.  It was ALL gone after lunch!

Mixed-Up Strawberry Pecan Pretzel Salad

1 cup crushed pretzels
1/2 cup chopped pecans
3/4 cup brown sugar
3/4 cup butter, melted
3 cups diced strawberries
8 oz cream cheese, softened
1/2 cup granulated sugar ( I used powdered sugar but either will work)
1 tsp vanilla
3 cups Cool Whip ( I use two 8 oz containers)

Mix together the crushed pretzels, chopped pecans, brown sugar and melted butter.  Bake on a jelly roll pan with sides.... at 400 for 7 minutes. Allow mixture to cool, break into pieces and set aside (I did this step two days early and stored in a zip lock bag)

Using an hand mixer, beat together the softened cream cheese, sugar and vanilla... until combined.  Fold in the Cool Whip.  Cover and store in the refrigerator.  Just before serving, gently fold in the diced strawberries and pretzel mix.  Enjoy!

Shrimp and Tomato Salad

I have been eating healthier this summer.  I have actually been doing Whole 30 for a little over a week.  I am so thankful for the Whole 30 Recipes on Instagram.  They have a guest blogger each week and I have found some amazing people with wonderful recipes and ideas.  If you are on Instagram, you should follow Whole 30 Recipes. 

One of the guest bloggers I found is Mac at Healthy Little Peach.  She has been a guest blogger a few times over at Whole 30 Recipes.  I love her recipes - most are easy and all are so yummy.  I love listening to her talk - great southern accent!

I needed a summer dish to take to a summer cook-out... and doing Whole 30... I wanted something I would enjoy and be excited about.  Mac shared this Shrimp and Tomato Salad on the Whole 30 Recipes Instagram page.  I made it a second time last night - I LOVE IT!  I could eat the whole bowl.  It reminds me a little of a fresh tasting ceviche - but the shrimp is already cooked.  You should visit Healthy Little Peach and on Instagram!

Shrimp and Tomato Salad ( adapted from Whole 30 Recipes and Healthy Little Peach)

2 cups cooked shrimp
1 large cucumber, diced
1/3 cup red onion, chopped
1 avocado, diced ( I used two)
2 cups multi-colored cherry and grape tomatoes, cut into fourths
1 1/2 tsp salt
1/2 tsp garlic, minced
1 tsp pepper
1/4 cup olive oil
3 Tbsp red wine vinegar
juice from 1 lime
juice from 1 lemon
2 Tbsp cilantro, chopped

Chop the cucumber, onion, and slice the tomatoes in fourths.  Cut the shrimp in half; Cut the avocados and remove the pit and cut into large cubes; Transfer all of the veggies and shrimp to a mixing bowl;  Add the seasonings, olive oil, vinegar, juices and cilantro and gently toss to combine.  Child for 1 - 2 hours before serving.

Strawberries and Mixed Greens

We have been enjoying summer salads.  Chris will grill chicken and then we have a roasted vegetable with it or toss it with a fun summer salad.  Love the Pear and Walnut Salad I posted recently.  I also brought back the Mandarin Orange salad into our rotation. 

I have had this Strawberry Salad in my recipes for years and just decided to make it again.  I LOVE it.  I made for the 4th of July.  We extra greens and strawberries so we have enjoyed it for several meals - as a main course with grilled chicken or as a side dish.  My hubby added feta cheese to the mix! 

Strawberry Salad

Salad:

1 bag of spinach leaves or mixed greens
1 pint of strawberries, sliced
2 oz sliced almonds, toasted
feta cheese or another cheese, optional

Dressing:

1/2 cup sugar
1 Tbsp poppy seeds
2 Tbsp sesame seeds
1 1/2 tsp minced onion
1 1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/2 cup vegetable oil
1/4 cup cider vinegar

Mix all ingredients together and refrigerate overnight or 4-6 hours.  Take out of fridge a little before serving to get to room temperature... or easier to shake and mix.

Toss salad and dressing just before serving.

Printable Version

Pear Walnut Green Salad - yummy!

My friend Vicki had me over for dinner a while back.  Both of our husbands were traveling and she made this quick, easy and yummy salad.  She added grilled chicken.  It was great with a grilled meat and I have also eaten it as a side dish.  In the past, I have not been a huge fan of goat cheese.  It was always SO strong.  She added goat cheese on the salad and it was really good.  The soft texture and flavor was perfect with the pears and the walnuts.  She got her goat cheese in a 3 pak at Costco.  I just got mine at the local grocery store.  You totally need to try this salad this summer.... or anytime!

Pear and Walnut Salad

Mixed Greens - I bought the "spring mix"
ripe pear, peeled and sliced
toasted walnuts
craisins
goat cheese - cut into little bite size pieces
grilled chicken or salmon - optional
Brianna's Blush Wine Vinaigrette dressing (could choose another favorite but love this one)

Just add the desired amount of ingredients and toss with dressing just before serving.

Mandarin Orange Green Salad

I LOVE this salad!  I have been making it for over 20 years.  It is my "go-to" salad to take to friends... along with Chicken Tetrazzini.and maybe a yummy bread and Monster Bars.   You really can't go wrong with this salad - it is yummy with any meal. 

Mandarin Orange Salad

Green leaf lettuce or mixed greens
1 large can mandarin oranges, drained
2 or more green onions, chopped
sliced almonds, toasted
fresh parsley, optional

Dressing:  (I usually double when taking to someone)

1/4 cup canola oil
1/4 tsp Tobasco
1/2 tsp salt
2 Tbsp granulated white sugar
2 Tbsp tarragon vinegar
sprinkling of dried tarragon (if you have it)

Mix the dressing the night before.  Toss ingredients together.  Just before serving, add chilled dressing slowly to achieve desired consistency. 

Printable Version

Ranch Dressing/Dip for a BLT salad or any salad

As I mentioned in a previous post, I have been trying to eat "cleaner" and low carb.  I wanted to try a "homemade" ranch dip/dressing without using a purchased packet of the dry spices. I found this amazing version at Barefeet in the Kitchen.

I made this for a Sunday school Christmas party - for a BLT salad.  I just tossed chopped lettuce, chopped cherry tomatoes and crumbled bacon with this yummy ranch dressing!  I loved it! 

Best Ever Ranch Dressing (adapted from Barefeet in the Kitchen)

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk (or regular milk)
3/4  - 1 tsp dried dill
1/2 tsp dried parsley
1/2 tsp dried chives
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp fine sea salt
1/8 tsp finely cracked pepper
freshly squeezed lemon juice to taste - approximately 1 - 3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk... until smooth.  Add the spices and whisk until combined.  Add the lemon, whisking again.  Pour into a jar and chill in the refrigerator until ready to serve.  This dressing will keep nicely in the refrigerator for up to a week.  Enjoy!

**Barefeet in the Kitchen frequently swaps plain white vinegar for the fresh lemon juice.  She says both acids work beautifully to add just the right about of "tang" to the dressing.  I used fresh lemon juice.

Printable Version

Easy Salad- Chickpea, Feta and Avocado

Chris and I were in Dallas a few weeks ago helping our oldest daughter get settled into her new place before starting a new job. We used to live in Dallas and we miss some of our fun friends.  Our good friends, Lya and Bart had us over for dinner   They both have the gift of hospitality.   Bart grilled some fabulous burgers, their daughter Meredith whipped up a batch of "Summer Beer".  (We used to call these "Skip and go Naked's "in my years after I graduated from Baylor.  I hate beer and these are really yummy! ).  Lya is an amazing cook and served this yummy, easy salad....with chickpeas, feta cheese, avocados, etc. I think this is a great addition to any meal... and a nice change from the green salad or pasta salad.

Chickpea, Avocado and Feta Salad

2 cans chickpeas (or garbanzo beans), rinsed and drained
1/4 cup green onions, chopped
1/2 cup feta cheese, crumbled
1/4 cup cilantro, chopped
2 avocados, peeled and diced
fresh squeezed lime juice
olive oil drizzle
sea salt to taste

Rinse and drain the chickpeas and place in a large bowl.  Add chopped onion and crumbled feta.  Just before serving, add chopped avocado.  Add the juice of at least one fresh lime and drizzle with olive oil.  Sprinkle with sea salt.  Toss gently and serve.

*this can be easily doubled or tripled - great for a large group.

Printable version

Spinach Apple Salad

My mother-in-law recently sent me this recipe.  She also loves a good recipe and we have enjoyed exchanging recipes over the years.  We had this yummy salad for dinner last night!  My hubby grilled chicken.  Some of us tossed the grilled chicken in our salad and some wanted grilled chicken on the side.  Either way, love this new summer salad!

Spinach Apple Salad

1 red apple ( I only used one red apple)
1 green apple
6 cups of greens (I used the Spring Mix)
2/3 - 1 cup of chopped walnuts
1/2 cup crumbled feta or gorgonzola (I used feta)
1/3 cup or more dried cranberries
1/2 cup or more of chicken or steak (I used grilled chicken)

Dressing:

1 cup apple juice
4 Tbsp apple cider vinegar
2 Tbsp honey
1/4 cup canola oil
1/2 tsp salt
1/4 tsp pepper

Whisk dressing ingredients together and refrigerate.
Prepare salad ingredients and place in a large bowl.  Toss just before serving.

Printable Version

Smoked Mozzarella Pasta Salad

I have mentioned before... I love pasta salads in the summer.  They are great to make ahead, take to parties... and they don't get "wilty" or yucky!

I love this hearty pasta salad from Southern Living.  The smoked cheese and artichoke hearts make for great flavor.  I could see adding a black olive... but I have to many "olive haters" in my world.  I made this over the July 4th weekend.  I took some to two different gatherings, and we enjoyed some at home!  I doubled the recipe!  I think this is a keeper!

Smoked Mozzarella Pasta Salad (adapted from Southern Living)
*I doubled the recipe

1  6 oz jar of marinated artichoke hearts
1  8 oz pkg rotini pasta, cooked and drained
1  7 oz. jar roasted red peppers, drained and cut into strips or bites
1/2  lb smoked Mozzarella, cut into 1/2 inch bites
1/2  5 oz bag of baby spinach leaves (about 1 1/2 cups)
1/2  4.5 can chopped green chiles, drained (I didn't use these)
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 garlic clove, minced
Garnish - tomato wedges, spinach leaves or a little shredded Parmesan cheese

Drain artichoke hearts, reserving marinade.  Cut artichoke hearts in bite-sized pieces and place in a large bowl.  Add pasta and next four ingredients, tossing gently.  Stir together the reserved artichoke marinade, mayonnaise and the next four ingredients until blended.  Add to pasta mixture, gently stirring to combine.  Cover and chill until ready to eat.

*I only added about half of the artichoke marinade at first...and then added a little more.  I didn't want the dressing too runny. I saved the extra artichoke marinade for the next day.  Pasta salads tend to soak up some of the dressing and I "refreshed" it with a little more marinade.



Printable Version

Quinoa Salad

My crazy, fun friend, Kathy, shared this recipe with me.  Kathy is Celiac and often cooks "gluten-free".  My family enjoys different salads in the summer... so I decided to try Kathy's yummy salad. We loved it!  Kathy told me to double the recipe and to cook my quinoa in a rice cooker.  I don't have a rice cooker.  I bought my quinoa at Costco and just followed the directions on the package.  I have a good-size bag of quinoa so I am going to have to come up with some new quinoa recipes.  I thought it tasted yummy right out of the pot - reminds me a little of brown rice.  

I pretty much followed Kathy's recipe to a T!  My middle daughter was with me when I made it and she thought I should add avocado to it upon serving.  I didn't put avocado in the whole recipe - just in individual servings.  I also think you could add grilled chicken for a complete dinner!  

Try this yummy, refreshing summer salad! 

Quinoa Salad (Kathy recommends doubling the recipe)

1 cup of quinoa, cooked  with 1/2 tsp salt

Cook quinoa according to package directions and allow to cool.  While it is cooking, make dressing and prepare ingredients.   

Dressing:

Combine ingredients and set aside

2 Tbsp fresh lemon juice (more if needed)

1 Tbsp olive oil (more if needed)

1 tsp Dijon mustard

1/4 tsp salt

1 clove garlic, minced

pepper to taste

lemon zest to taste

Ingredients:

2 green onions, chopped

fresh basil, chopped ( I use kitchen shears to cut)

fresh cilantro, chopped (I use kitchen shears to cut)

1 - 2 cucumbers, peeled and diced

2 tomatoes, diced

1/2 cup crumbled feta cheese

Once quinoa is cooked and fairly cool, add all ingredients to the quinoa.  Add the dressing!  Toss and chill until ready to serve.  

*serve with avocado and/or diced grilled chicken

Printable Version

Confetti Pasta Salad

YAY - another yummy pasta salad!  I planned on making this before taking my girls to college but I just got too busy.   My talented hubby grilled ribs for yesterday so I made this pasta salad.  I think it is the first thing I have made since taking the girls to college.  Chris and I just don't eat a lot.  I think I have roasted asparagus, made a few salads, microwaved some rice - to go along with grilled meat, etc. Kind of boring cooking these days!

I loved this veggie filled salad.  The dressing and the added dill made for a delightful side dish! 

Confetti Pasta Salad (adapted from Southern Living) 

8 oz uncooked small shell pasta

1 pint grape tomatoes, halved

2 cups coarsely chopped spinach

1 yellow bell pepper, chopped (I did some yellow and orange)

1/4 cup finely chopped red onion

3 Tbsp chopped fresh dill (or less to taste)

4 oz crumbled feta cheese

Lemon Vinaigrette

1/4 cup fresh lemon juice

1 tsp dijon mustard

1 large garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

1/2 cup oil ( I used olive oil)

Mix dressing and set aside.  Cook pasta according to directions, drain and cool.  I usually toss my hot pasta with a little olive oil to keep it from sticking.  Toss cooled pasta with all chopped ingredients. Cover and chill up to 8 hours.  Add feta cheese just before serving.  

Printable Version

Corn, Tomato and Onion Summer Salad

I was in Texas with my Baylor friends this past weekend.  We had an amazing time hanging out at the lake and just enjoying everyone and their families.

We never have a shortage of food with this crowd.  My friend Lya is a great cook.  She always has a new favorite recipe!  She made this fresh, yummy summer salad and we all loved it.  She doubled it for our crowd of 22 and we had leftovers for our second night of good eating!

I don't love bleu cheese so I would probably make it with feta cheese or Cotija cheese.  She was sweet and made one bowl with bleu cheese and one without.  Everyone loved both!  The bleu cheese fans went on an on!

Corn, Tomato and Onion Salad

Salad:

6 ears of roasted corn (approx 4 1/2 cups corn- I used two 16 oz Traders Joes frozen roasted corn)
1 sweet onion, halved and thinly sliced
1 pint grape tomatoes, halved
8 oz crumbled bleu cheese, added just before serving ( or feta or Cotija cheese)

Dressing:

1/4 cup rice vinegar
1/4 cup chopped fresh basil
2 tsp honey
1 tsp kosher salt
1/4 tsp pepper
1/2 cup extra virgin olive oil

Mix the dressing together, and set aside.  Toss with salad items and add cheese just before serving.

Printable Version

Easy Summer Pasta Salad

LOVE this new summer pasta salad!  I found the recipe and Two Peas & Their Pod.  Please visit their fun family blog!

Like I mentioned in an earlier summer post, we have been making a lot of different salads.  They have been great for my family to eat when they are passing through or when we gather to eat together.  This one was really easy and really good.  I typically think a salad is better if the dressing is homemade.  I used Newman's Own Lite Balsamic Dressing for this salad.... and we loved it!

Easy Summer Pasta Salad  (adapted from Two Peas and Their Pod)

16 oz dry pasta ( I used Farfalle/bowtie)
1 small yellow, red and orange bell pepper, seeds removed and diced
1 large cucumber, seeded and diced
1  12 oz. jar of artichoke hearts in water, drained and chopped
1 pint of grape tomatoes, halved or quartered
1 cup balsamic dressing, or more if needed ( I used Newman's Own Lite Balsamic)
1 cup crumbled feta cheese
1/3 cup finely chopped fresh basil
salt and pepper to taste
sprinkling or more of shredded Parmesan cheese

Cook the pasta according to "al dente" directions, Drain.  Toss with a little olive oil to keep from sticking.  In a large bowl, combine the cooled pasta and the chopped vegetables.  Add feta, basil, Parmesan and gently stir to combine.  Salt and pepper to taste.  Chill until ready to serve.

*This was very yummy the next few days.  Add a little more dressing to liven it up if needed
**You can always add grilled chicken or another favorite meat

Printable Version

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Here is another yummy summer salad!  Serve as is or with grilled chicken.  My middle daughter loves a salad like this with fried chicken bites.  If you are here in Omaha, stop by our local No-Frills Grocery Store and pick up some yummy fried chicken tenders, chop in bite-size pieces and toss in your salad.

We all ate dinner at different times last night.  I had a bowl of spinach, a bowl of cooked pasta and the rest of the ingredients ready to be tossed together as they walked in the door.  Yea Summer Salads!

Visit Creme De La Crumb for other great recipes!

Mandarin Pasta Spinach Salad with Teriyaki Dressing (adaped from Creme De La Crumb)

Dressing:

1/3 cup thick teriyaki glaze or sauce 

1/3 cup rice wine vinegar (may sub apple cider vinegar)

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

1 Tbsp sugar

1/2 cup oil (vegetable oil, canola oil or olive oil)

Mix together and chill.  

Salad:

8 oz cooked bowtie pasta

4 cups spinach leaves

1/2 cup craisins

1/2 cup cashews or pine nuts (I used cashews)

14 oz can mandarin oranges, drained

1/4 cup cilantro leaves, roughly chopped (I didn't use)

Cook pasta according to directions,  Drain.  I don't usually rinse pasta - I usually toss in a little olive oil to keep from sticking.  Set aside.  While pasta is cooking, prepare dressing, cover, shake and refrigerate.  In a large bowl, toss together all ingredients.  Just before serving, add dressing, toss and serve.  

*Feel free to add in your favorite meat - grilled chicken, steak, salmon, shrimp, fried chicken....

Printable Version

Mediterranean Pasta Salad

We often enjoy salads for dinner in the summer.  It can get pretty hot in Omaha and my husband isn't overly fond of a huge, hot meal in the summer.  It seems like we are all coming and going so if I have a good salad in the fridge... ready for whoever is passing through, everyone eats better!

I found this Mediterranean Pasta Salad over at A Family Feast.  I notice that today she has a Thai Corn Salad posted that I might have to try!

I thought this Mediterranean Pasta Salad was fabulous.  I loved the dressing - so light and refreshing. I used a 16 oz box of Ditalini pasta so you might choose to double the dressing if you use a 16 oz box of pasta.

I love olives - especially Kalamata olives.  My girls aren't so hip on olives.  So - I just put the olives in individual servings.  But if your family loves olives like I do, toss them in the salad!

Mediterranean Pasta Salad (adapted from A Family Feast)

Dressing:

1/4 cup good quality extra virgin olive oil
2 Tbsp chopped garlic (3-4 medium cloves)
2 Tbsp fresh oregano ( or half the amount if using dried)
1 tsp Kosher salt
1/2 tsp freshly ground pepper
1/2 cup freshly squeezed lemon juice (about one large lemon)

Salad:

12 oz Ditalini pasta (or other favorite pasta)
zest from one lemon
1/2 cup pitted Kalamata olives, sliced in half
1/2 cup grape tomatoes, sliced in half
1 Tbsp fresh mint, chopped (I didn't use)
2 Tbsp fresh basil, chopped
1/2 cup red onion, diced
1 cup green bell pepper, diced ( I did a variety)
8 oz crumbled feta cheese

In a medium saute pan,  heat the oil, garlic, oregano, salt and pepper over low-medium heat.  Cook slowly for about 8 minutes or until the garlic just begins to brown.  Removed from heat and add lemon juice.  Set this mixture aside.

Cook the pasta according to the box directions, al dente.  When the pasta is a little under done, removed to colander and drain but do not rinse.  Place drained hot pasta in a large bowl and add the flavored oil/lemon juice mixture.  Stir and let sit at room temperature for a few minutes.  Add all of the other prepared ingredients except feta, stir.  Refrigerate until chilled.  Stir in feta and serve.


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