Out West’s Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing. This fresh and flavorful pasta salad skips the mayo and gets tossed in a light vinaigrette. The lemon juice in the dressing makes this salad light and refreshing and the cherry tomatoes add a pop of sweetness. Making it the perfect side dish for those Summer potluck parties. This Lemon Arugula Pasta Salad is a take on one of my favorite pasta salad’s from the local grocery store. Originally with just spinach, pine nuts and parmesan. I added spicy arugula, sweet cherry tomatoes and lemon zest to make this…
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Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing. Delicious the first day and even better the following day. This pasta salad is my go-to dish for picnics, BBQ gatherings and camping. It can be made ahead and refrigerated for two days. The orecchiette pasta is the perfect shape for cupping all the corn, peppers, bacon, tomatoes and cheese, so you get all the flavor in one bite. When cooked al dente and rinsed in cold water, orecchiette pasta really holds up in this creamy pasta salad. Ingredients in Mexican Street Corn Pasta Salad Orecchiette Pasta –…
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Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner. Creamy sliced avocado pairs with bright juicy pineapple and fresh herb greens in a light agave lime dressing. This makes for the perfect Summer salad to top with seared halibut. I like the rich, buttery taste of local halibut, but you can use your favorite seasonal white fish as a substitute. This easy weeknight meal comes together in less than 15 minutes and that is what I call the perfect dish, especially on those hot nights. What makes this meal so easy is the short list of ingredients. Grab a box of…
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Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs. Perfect as a side dish, yet hearty enough for a vegetarian main dish. Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings. You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving. Ingredients in Shaved Brussels Sprouts Salad Preparation Similar Recipes
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Panzanella Salad is the perfect summer dinner salad with vine ripe tomatoes, fresh basil, mozzarella, cucumber, red onion and crusty French bread. Fresh From the Garden My first summer craving is always Panzanella Salad. Juicy tomatoes, crusty French bread and fresh basil paired with crunchy cucumber, thinly sliced red onion and fresh mozzarella in a red wine vinaigrette. It screams summer and celebrates all of the goodness we waited all winter for. I like to let all the vegetables sit and soak up the flavor before adding the crusty French bread. Tonight I’m using rosemary bread that’s been toasted until extra crunchy. Sometimes I use Kalamata olive bread, which is…
