Cold Italian Pasta Salad and Dressing Recipe

There is something comforting and addictive about vinegary pasta salads, and I find myself eating them at least once a week. Cold Italian-style pasta salad is my favorite, and if I see it on a menu, I order it; if I have the ingredients on hand, I make it; if it’s left out unattended on your dining table, I steal it.

Cold Italian pasta salad is an easy and refreshing dish at any time of the year, and it’s also a great recipe for entertaining friends. My version of Italian Pasta Salad can be prepared in advance, and transported and assembled on-site, making it a perfect choice for picnics or potlucks.

ITALIAN PASTA SALAD RECIPE

The Basics: These are the ingredients I always include in my Italian Pasta Salad recipe

1 cup of grape or cherry tomatoes – halved across the poles

1 hot-house (English) cucumber – halved, seeded and cut into ¼ inch half-moons

1 large red bell pepper – diced into ¼ inch cubes

1 head of romain lettuce – cut into ½ inch squares

1 can of black olives – rinsed, and halved across the poles

2 cups of dried fussili, macaroni, penne, or farfalle pasta – cooked al-dente, according to the package instructions

The Extras: These ingredients are also great as additions or substitutions to the above list

1 cup mozzarella or provolone cheese - diced into 1/4 inch cubes

1 cup sweet potato – boiled until soft, peeled, and diced into ½ inch cubes

1 cup broccoli flourettes

1 cup asparagus – blanched for 2 minutes in boiling water, and cut into 1 inch pieces

1 cup fresh corn

1 cup sweet onion – diced into 1/8 inch cubes

1 cup celery – diced into 1/8 inch cubes

1 cup sun-dried tomatoes – diced into ¼ inch cubes

HOMEMADE ITALIAN SALAD DRESSING RECIPE

¼ cup extra virgin olive oil

¼ cup apple cider vinegar (red wine vinegar is also good)

2 tablespoons honey

2 tablespoons lime juice

1 teaspoon garlic powder

1 teaspoon onion power

2 teaspoons salt

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

METHOD – Make the Salad Dressing

Pretty much just combine all of the ingredients in large measuring cup, and whisk or stir with a fork until they have emulsified.

METHOD – Assemble the Salad

After prepping all of the ingredients as indicated above, either combine them all into a large bowl if you are eating the salad immediately, or store individually in plastic bags for later use.

Storing all of the ingredients in individual plastic bags or containers prior to assembly ensure the maximum freshness of the salad. If you are transporting the salad to a picnic or potluck, leave the ingredients in their separate containers and assemble at the event.

When you are ready to eat the salad, toss all of the ingredients together and pour the salad dressing on top.

Finish by fixing yo’self a big bowl of magic!

Friday Quick Bites

Cucumber, Tomato, Basil Salad with Lime Dressing

Here is a quick and easy salad that is sure to please. With just three core ingredients, this salad’s simple construction belies its complex flavor. In addition to the ease with which this recipe comes together, its combination of sweet grape tomatoes, cool cucumbers, and fragrant basil make it a go-to side dish when I’m crunched for time or when I just crave something crisp and refreshing!

Cumber, Tomato, Basil Salad Recipe

1 English (hothouse) cucumber

2 cups of grape tomatoes

¼ cup of fresh basil

Method

Begin by splitting and seeding the cucumber, and then slice the cucumber into ¼ inch half moons. Then split the grape tomatoes lengthwise.

Finally, chiffonade the fresh basil by stacking the leaves, rolling them into a basil cigar, and slicing them into thin strips.

Combine all of the ingredients together in a bowl and then add the following dressing:

Lime Vinaigrette Recipe: This Recipe is Super Easy Too!

Juice of 1 lime

1 tablespoon of extra virgin olive oil

1 tablespoon of honey

½ teaspoon salt

½ teaspoon pepper

Method

Combine all of the ingredients in a container (I like to use a 2-cup measuring cup) and whisk (or stir vigorously with a fork) until it has emulsified.

Pour on your salad and enjoy!

This one has edamame and parmesan, too! Oh and looks like I left the basil leaves intact. Also good!

Fresh Tabouleh Salad

Tabouleh is found throughout the Middle East and every bite of this refreshing salad is alive with fresh herbs, tomatoes and bulgur wheat. I prefer a higher bulgur to salad ratio than what is traditional and have also made a few other additions to my recipe in order to make it a little heartier. This recipe makes a great accompaniment to grilled salmon, tuna, or steak, or you can simply toss it in a pita with some tahini yogurt sauce and you have a perfect sandwich.

Soulful, nutritious, and delicious, this vibrant salad is always crowd pleaser.



Recipe:
¾ cup of bulgur wheat
1 cup of water
1 English Cucumber – split, seeded, and diced
2 Plum Tomatoes - diced
1 Small shallot - diced
1 Bell pepper – diced
1 Clove Garlic - minced
1 Jalapeño – seeded, fine diced

¼ cup fresh mint - chiffonade
½ cup fresh cilantro – Chiffonade

Dressing:
1 tsp lemon zest
Juice of one Lemon
3 TBS Olive oil
½ tsp Salt
½ tsp Pepper
¼ tsp Cumin

½ tsp of salt or to taste
1.4 tsp of black pepper



Place the bulgur in a bowl, heat the water in the microwave until boiling, pour the water over the bulgur and let it set for 45 minutes.


Prepare the vegetables and set aside. Prepare the dressing after the bulgur has set for 45 minutes and absorbed the water. Combine the dressing with the wheat and stir until it is evenly distributed. Combine the vegetables and bulgur, prepare the fresh herbs and mix into the bulgur wheat mixture.



Serve with a dollop of hummus and pita. This recipe is also a great addition to a falafel sandwich!

Simply Superb

Grilled Veggie Salad

As the temperature climbs steadily through the 100’s, the idea of standing over a hot stove or oven for any length of time is becoming increasingly less appealing. As such, the grilling season is in full swing here at Blackberry Pockets, with teriyaki New York strip steaks, seared ahi, flame broiled burgers, smoky bacon-wrapped scallops and many a cold vodka tonic helping to make the intense heat a little more bearable.

In addition to my affinity for grilled meats, I also love to grill a variety of vegetables. Asparagus and sugar snap peas are two of my favorites and when tossed with olive oil and salt, result in a satisfying flame-kissed snack that works great as an appetizer or a harmonious accompaniment to your main course.

Although both of these items make fantastic sides on their own, I have discovered that combining them, along with grape tomatoes, creates a crisp, fresh and delicious salad that I could probably eat every day. This recipe is incredibly easy to prepare and it is always a hit!

Simple Grilled Veggie Salad

½ lb of Asparagus, trimmed (about 12 spears)
½ lb of Sugar Snap Peas
1 cup of Grape Tomatoes (whole)*
2 tablespoons of Extra Virgin Olive Oil
Sea Salt to taste
½ teaspoon fresh cracked pepper

*Note: *I prefer to leave the grape tomatoes whole for this recipe in order to add a nice juicy pop to every bite. However, if the tomatoes you purchase are not particularly sweet or crisp, it would probably be better to slice them in half and squeeze the seeds out of them.

Preheat your grill to medium-high.

Cut the asparagus into equal-length pieces about 2 inches long. Combine the chopped asparagus with the peas in a medium sized bowl and toss with 1 tablespoon of the extra virgin olive oil until all pieces are evenly coated.

Place the asparagus and snap peas on the grill and cook for 5 minutes, giving the vegetables a quarter roll with your spatula every minute or so, until they are bright green with minimal char.

Remove the asparagus and peas from the grill, place back into the bowl, and add the grape tomatoes. Add the other tablespoon of olive oil, salt and pepper to the vegetables and combine until everything is evenly coated. Enjoy!

Variations

I thought this recipe might be made even better by adding a few more ingredients and I prepared a batch that included yellow summer squash, green beans, and fresh mozzarella.



Although it was perhaps a little more visually appealing, I think the better recipe was the original less complex version. However, maybe I am still missing something; so play around with this recipe and let me know what you come up with!