Yummm! Scrumptious Pasta Salads for Summer!!

For me, summer weeknights are made for a good pasta salad. When it's way too hot to cook, making a tasty pasta salad is one of my favorite options. Plus, the salad is sure to keep a few days, which can save you money by brown bagging it to work.

One can opt for my tried-and-true tuna and pasta salad... but why does it have to be blah to be easy? I've scoured the internet for a few great pasta salad recipes with a bit of "Oomph!" to them... Enjoy!!!

Warm Pasta Salad with Shrimp

Recipe Courtesy of Cooking Light

Ingredients:

3 cups uncooked farfalle (bow tie pasta)
1/4 cup fresh lemon juice
1 1/2 tablespoons Dijon mustard
1 teaspoon minced fresh garlic
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
12 ounces medium shrimp, peeled and deveined
1 1/2 cups chopped fresh spinach
1 cup canned cannellini beans, rinsed and drained
1/4 cup minced red onion
2 tablespoons chopped capers

Directions:

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.

NOTE:

Toss warm pasta with the tangy dressing so it will absorb more flavor. If you prefer to serve this salad chilled, make it up to a day ahead, toss, and refrigerate until you're ready to serve.

Beef and Pasta Salad

Recipe Courtesy of Taste of Home

Ingredients

3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound beef top sirloin steak, cut into strips
2 tablespoons canola oil
1 bottle (8 ounces) Italian salad dressing
1-1/2 cups (6 ounces) shredded provolone or part-skim mozzarella cheese

Directions

In a large bowl, combine the pasta, green pepper, tomatoes and olives. In a large skillet, stir-fry sirloin in oil until cooked as desired; drain.
If serving salad hot, add dressing to skillet and bring to a boil. Pour over pasta mixture; toss to coat. Add cheese; serve immediately.
If serving salad cold, let beef cool for 15 minutes. Add the beef, dressing and cheese to pasta mixture; toss to coat. Chill for at least 1 hour. Yield: 6 servings.

Pesto Pasta Salad with Grilled Chicken

Recipe Courtesy of The Parsley Thief

Ingredients:

1/2 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
1 clove garlic, coarsely chopped
1/2 cup {packed} fresh basil leaves
juice of 1 lemon
2/3 cups + 1 tablespoon extra-virgin olive oil
1 whole boneless, skinless chicken breast
salt & pepper, to taste
1 pound Campanelle pasta
1 pint cherry tomatoes, halved
2 ounces baby arugula

Directions:

Bring a large pot of salted water to a boil. Cook the pasta, according to the package instructions, until 1 minute less than al dente. Drain & rinse under cold water.
Meanwhile, combine the pine nuts, Parmesan cheese, garlic, basil & lemon juice in the bowl of a food processor. Blend until smooth. With the motor running, slowly add the 2/3 cups olive oil & process until incorporated.

Rinse & trim the chicken breast. Then slice them down the middle, so that you have 4 thin pieces of chicken. Drizzle them with the remaining tablespoon of olive oil & season generously with salt & freshly ground pepper. Grill for about 3-5 minutes per side {depending on how thin they are}, or until they are cooked through. Transfer to a cutting board & cut into thin slices.

Combine the pasta, tomatoes, arugula & sliced chicken in a large bowl. Add a bit of the dressing at a time & toss, until the salad is well coated with the pesto. You may not need all of it {If making ahead of time, or you end up with some leftovers, save the dressing to re-hydrate the salad later on}.

Check the salad for seasoning & serve.

Yummm! Scintillating, Scrumptious Salads!!!

A couple of weeks ago, Chris and I had a ridiculously amazing side salad from The Spot in Brooklyn. On paper, it sounds completely bland and boring (we forgot to pick salad dressings): spinach tossed in light lemon juice and olive oil. But the taste was EXTRAORDINARY.... so much so, that I actually put down my cajun fries in favor of the salad (And some of y'all know I loves my cajun fries!). After eating that, I've been on a quest for green ever since. I have assembled a loverly listing of salads that are not too difficult to make at home, delicious, AND best of all.... super good for you!

Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts

Recipe Courtesy of Epicurious.com

Ingredients:

1 5-ounce container herb salad mix
1 cup coarsely chopped roasted red peppers from jar
1/2 cup walnut halves or pecan halves, toasted
1 10.5-ounce jar feta cheese in oil with herbs and spices
1 tablespoon red wine vinegar

Directions:

Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.

Grilled Chicken and Rice Salad

Recipe Courtesy of Fitness Magazine

Ingredients:

1 recipe Thyme Vinaigrette*
12 ounces skinless, boneless chicken breast halves or thighs
1 cup loose-pack frozen French-cut green beans
2 cups cooked brown rice and wild rice blend, chilled
1 14-ounce can artichoke hearts, drained and quartered
1 cup shredded red cabbage
1/2 cup shredded carrot
1 green onion, sliced
Lettuce leaves (optional)

Directions:

Prepare Thyme Vinaigrette*. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.

Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.

Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.

If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.

*Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well.

Green Goddess Salad

Recipe Courtesy of Eating Well

Ingredients:

1/2 avocado, peeled and pitted
3/4 cup nonfat buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
2 teaspoons tarragon vinegar, or white-wine vinegar
1 teaspoon anchovy paste, or minced anchovy fillet
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes
1 cup canned chickpeas, rinsed
1 cup rinsed and chopped canned artichoke hearts
1/2 cup chopped celery

Directions:

Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.

Spinach Salad with Grilled Mediterranean Vegetables

Recipe courtesy Danny Boome, Food Network

Ingredients:

1 small orange bell pepper, seeded and quartered
2 large Portobello mushroom caps, stemmed, sliced
1 small summer squash, cut on bias
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1/4 cup olive oil, plus more to taste
Salt and freshly ground black pepper
1/2 cup feta cheese, diced
1/4 cup kalamata olives, pitted
3 cups baby spinach
1 cup packed basil leaves

Directions:

Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.

Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

Yummm! So-Good (And Good for You!) Salads

I have never been what one would call a big salad eater. The irony is... I love salads. Every time I eat one, I enjoy it thoroughly. A few weeks ago, my Doctor brought to my attention that my blood pressure was super duper high, which scared me.

I have a family history of strokes on both sides and given my size, I know that the chance of me having one if I kept on the same path was great. So I've been seriously improving my diet (as opposed to going on a diet!). A part of that for me was to pass up greasy and salty fast food for salads for lunch. I've had more salads in the past month than I've had in the six months before... and I am loving it. I am even enjoying making my own salads (which is a great way to save money!) and I searched the web for unique salad recipes: salads that are good for me and good enough to make my taste buds forget how yummy a cheese burger and french fries taste! LOL

Spicy Chickpea Salad

Recipe Courtesy of Guy Fieri, FoodNetwork.com

Ingredients
1 clove garlic, minced
1 serrano pepper, seeded, ribs removed and finely diced
1/2 small red onion, diced
1/2 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 pint cherry tomatoes, halved
1/2 bunch mint, leaves roughly chopped
1/2 bunch cilantro, leaves roughly chopped
1 head butter lettuce, shredded
Directions
Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.

Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.

Caribbean Crab Salad in Roasted Peppers

Recipe Courtesy of promfh, BigOven.com

Ingredients:
3 medium Bell peppers - Red, Yellow, or mixed
1/4 cup Potato - finely diced
1/4 cup Red Onion - finely diced
1/4 cup Celery - finely diced
1/4 cup Chayote Squash - or acorn squash
1/4 cup Bell pepper (Yellow) - finely diced
1/2 cup Tomatoes - finely diced
1/4 teaspoon habanero chile - finely diced
1 cup Lump Crabmeat
3/4 cup Panko bread crumbs
2 tablespoons Lime Juice
2 teaspoons Dijon mustard
1/4 teaspoon Kosher Salt
1/2 teaspoon Black pepper - Fresh ground
6 tablespoons Avocado Aioli * - Separate recipe

Directions

Roast the peppers over an open flame or under the broiler until skin is somewhat charred. Do not overcook them as they need to hold their shape when stuffed. When roasted, slice them lengthwise and remove the ribs and seeds from the inside. You may leave the stem on as a garnish if you wish.
Spray a medium sized pan with cooking oil and warm it over medium heat. Saute the potato, onions, celery, choyote, and diced bell pepper for about 3 minutes. Stir in the habanero and tomatoes and cook another two minutes. Turn this mixture out into a large bowl. Add the crab, lime juice, and mustard then mix it gently to combine all the ingredients. Season with salt and pepper.
Pour (or squirt) a squiggle (about a Tbs) of Avocado Aioli in each of 6 serving plates. Garnish with an additional chunk of avocado or splash a few dots of hot sauce for contrast.
Fill each 1/2 pepper with stuffing and place them on a decorated plate. Serve immediately.
* Roasted Garlic and Avocado Aioli is recipe: http://www.bigoven.com/recipe160605

Thai Beef Salad

Recipe Courtesy of Eating Well

The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.

INGREDIENTS
1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
Zest of 1 lime
3 tablespoons lime juice
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisée, or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil, or canola oil

PREPARATION
Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.
Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.

Carrot and Cranberry Salad with Fresh Ginger Dressing

Recipe Courtesy of Epicurious.com

Ingredients:

7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries

Directions:

Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

Do you have a super-yummy salad recipe? Well I wan't it!! Drop me a line!