Picnic-worthy salad with shrimp, fresh corn, feta, radish, and sundried tomatoes.
Tag: pasta salad
A zippy version of the classic deli side.
Don’t expect croutons. It’s May and even though it has been unseasonably cool and rainy the last few weeks, my mind is already on summer. And what’s more summery than pasta salad? Probably a lot of things but it is nice to eat a side dish that is […]
Pressing and then marinating the tofu with jarred artichoke hearts makes for an extremely flavorful, vegan pasta salad.
A zippy version of the deli counter classic.
Late summer is the perfect time for succotash–both lima beans and corn are in season–and this dish turns it into a filling pasta salad.
Ingredients: for the salad: 8 oz dried orzo, cooked to package instructions and drained 1 stalk celery, sliced 1 bunch green onions, diced 3 3-oz pouches Safe Catch Elite Wild Tuna 15-oz canned chickpeas, drained 3 oz crumbled feta 1/4 cup roughly chopped Italian parsley 1/2 red onion, thinly sliced […]
Ingredients: 1 1/4 cup (dry) orzo 2 ears’ worth corn kernels 1 1/2 cup halved cherry tomatoes 2 “baby” cucumbers, sliced into half-moons 3 tablespoons minced dill 1/4 cup chopped Italian parsley 1/3 cup pitted kalamata olives 4 oz baby arugula, coarsely chopped 4 oz crumbled feta 3 tablespoons sherry […]
Ingredients: 1 lb macaroni, cooked to package instructions 1/3 cup mayonnaise 1/4 cup Dijon 1/4-1/3 cup coarsely chopped manzanilla olives with pimento (I used these which are prechopped) splash of olive juice 1 large cubanelle pepper, diced 1/2 red onion, minced 2 stalks celery, diced 1 teaspoon paprika 1/2 teaspoon […]
Ingredients: 3/4 cup (dry) orzo 1 zucchini, cubed 1 Spanish black radish, cubed 6 oz crimini mushrooms, quartered 1/4 lb asparagus, cut into 1-inch pieces olive oil a sprinkle of jalapeno garlic seasoning (I use this but you can sub in ground jalapenos and granulated garlic) freshly ground black pepper […]