Saturday 1 March 2014

Summer Salad Recipes

  • 1 (16-ounce) package fusilli (spiral)pasta
  • 3 cups cherry tomatoes halved
  • 1/2 pound provolone cheese cubed
  • 1 cup cubed salami
  • 1 large green bell pepper cut into 1 inch pieces
  • 1 (10-ounce) can black olives drained
  • 1 (4-ounce) jar pimiento drained
  • 1 (8-ounce) bottle Italian salad dressing
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse with cold water.
  2. In a large bowl, combine pasta with tomatoes, cheese, salami, green pepper, olives, and pimentos. Pour in salad dressing and toss to thoroughly coat ingredients.

  • 4 cups watermelon, seeded and cut into generous 1/2-inch cubes
  • 3 cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
  • 3 1/2 tablespoons fresh lime juice
  • 3 tablespoons hoisin sauce
  • 2 teaspoons seeded and finely diced jalapeño, or to taste
  • 1/2 teaspoon salt, plus more to taste
  • 1/3 cup chopped flat-leaf parsley
  • Black pepper
  • 1/3 cup coarsely chopped lightly salted pistachios.
1. Combine melon and cucumber in a colander set over a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
2. Transfer melon and cucumber to serving bowl. Whisk lime juice, hosing sauce, jalapeño and salt in a small bowl and pour over cucumber and melon. Add parsley and toss gently. Add black pepper to taste and additional salt if needed. Sprinkle the salad with pistachios.

This Greek pasta salad is filled with tomatoes, cucumbers, artichoke hearts, Kalamata olives, feta cheese and a lemon-oregano vinaigrette. It packs easy for a picnic at the park or beach. Team it with grilled chicken breast or grilled shrimp for a more substantial meal. For people with wheat allergies, use a gluten-free pasta such as a corn-quinoa blend or other g-free pasta.
  • 4 tablespoons of good quality olive oil (I like to use lemon)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh finely chopped oregano
  • 1 tablespoon fresh finely chopped mint
  • salt and pepper to taste
  • 8 ounces (227grams) elbow or fusilli pasta, gluten-free corn-quinoa blend or whole wheat
  • 3-4 small Persian cucumbers, quartered and diced
  • 18 grape tomatoes, halved
  • 4-6 ounces light feta cheese, cubed small
  • 20 Greek Kalamata olives, pitted and halved
  • 1 15 ounce (397 grams) can small artichoke hearts packed in water (not oil), drained and halved
  • 1-2 tablespoons fresh chopped chives, optional
1. First make the vinaigrette by whisking all ingredients together in a small bowl. Taste and add additional lemon juice or oil, salt and pepper to taste. Set aside.
2. Bring a large pot of water to a full boil. Add a tablespoon of salt, then add the pasta. Cook according to package directions (I cook quinoa pasta the full 9 minutes). Drain and toss with a little vinaigrette. When the pasta is cool, add the cucumbers, tomatoes, feta, olives, artichoke hearts and chives (if using). Toss with another tablespoon or two of the vinaigrette. Chill until ready to eat.

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