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Recipe: Sun-Dried Tomato Pasta Salad

Recipe: Sun-Dried Tomato Pasta Salad

Ingredients

12 oz Cavatappi, macaroni or bow tie pastacook to package directions, rinse in cold water when done
1 (8.4 oz) pitted Kalamata olives, chopped
1 (8 oz) jar sun-dried tomatoes in oil, no need to drain the oil
1 cup chopped red onion
1 yellow or red bell pepper, chopped
2 cups baby spinach
2 tbsp freshly chopped basil
2 tbsp freshly chopped Italian parsley
5 oz shaved parmesan cheese
Champagne Vinaigrette
cup extra virgin olive oil
¼ cup Champagne vinegar
1 tbsp freshly squeezed lemon juice
1 tsp dried oregano
½ tsp ground black pepper
1 pinch granulated sugar
salt and pepper to taste

Directions

Cook pasta to package directions. Drain and toss with cold water. Set aside.

Whisk together the vinaigrette ingredients.

Toss everything together in a very large serving bowl. Season to taste with salt and pepper. Serve at room temperature or chilled.

Recipe: Baked Garlic Parmesan Chicken Wings

Ingredients

Directions

Recipe: Lit’l Smokies Mini Pretzel Hot Dogs

Ingredients

Directions

Recipe: Chipotle Macaroni Salad

This Chipotle Macaroni Salad comes together in 15 minutes. It’s the perfect dish for summer entertaining!

Ingredients

2 cups dry macaroni
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, diced
2/3 cup full fat mayonnaise
1/2 cup shredded cheddar cheese
2 chipotle peppers in adobo, diced
2 tsp chopped fresh cilantro, plus more for topping
1 tbsp freshly squeezed lime juice
salt and pepper to taste

Directions

Cook macaroni to package directions. Drain and rinse with cold water to stop cooking.

In a large bowl combine the macaroni with the peppers and onion.

In a medium bowl combine the mayonnaise, cheese, chipotle peppers, cilantro and lime juice.

Mix the mayo mixture into the macaroni until well combined.

Serve immediately. Top with chopped cilantro. Tastes great at room temperature or cold.

You can make this the day before you want to serve it. Store in the fridge until ready to serve.

Chopped Salad with Warm Bacon Shallot Vinaigrette

Ingredients

Directions

Recipe: Lentil Salad with Goat Cheese and Roasted Beets

This healthy lentil salad is great for healthy lunches, picnics and potlucks.

Ingredients

1 pound dry lentils, rinsed and drained
2 1/2 cups water (or more if needed)
3 roasted beets, small chop
1 cup chopped red onion
1 cup currants
4 ounces crumbled goat cheese
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh oregano leaves, chopped
salt to taste
Vinaigrette
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon agave
1 teaspoon dried french thyme
1/2 teaspoon garlic powder
1/2 teaspoon curry powder

Directions

Prepare lentils to package directions. You want them to be al dente for salads. Cooking for 10-15 minutes is perfect.

Roast the beets with this recipe https://marlameridith.com/recipe/perfectly-roasted-beets/

Notes

I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.