Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
One thing I love about the warmer months is Salads! We are no longer craving the hearty sustenance that we craved all winter but are longing for lighter, fresher flavors and ways to really incorporate as much of the fresh produce available at this time of year as we can!
I am a person who enjoys salads any time of year, but in the summer months we can get a bit more inventive with them, and pasta salads are a wonderful way to do that. A tiny bit heartier than a bit of lettuce and cucumber they go really well with all of our BBQ's, Picnics, Pot Lucks and outdoor eating!
Today I am sharing some of my absolute favorite pasta salads, each one designed to bring some flavor and flair to all of your warm weather meals! Quick, easy and yes, delicious!
Be sure to scroll down to the bottom to read all of my hints and tips for making this the best pasta salad season ever!
TURKEY, SOUR CHERRY, & ALMOND PASTA SALAD - This is a lovely main dish salad. I like to use farfalle (bowtie)pasta for this, whole wheat if I can get it It has the perfect shape to use in a pasta salad. Nice and open, but with a few little pleats to hold in the dressing.
And the dressing for this salad is delicious. A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
The salad itself boasts the inclusion of cubed cooked turkey breast. You could also use chicken if you don't have any turkey. Also in the mix are dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese.
ITALIAN PASTA SALAD - This fabulous salad is a small batch salad designed to feed only two people, but can be very easily multiplied to feed more! Italian Pasta Salad is actually a pretty versatile salad. Basically you can add any Italian style ingredients you wish. I used a hard Italian Salami in this version, but you could also use bite sized bits of pepperoni!
Bocconcini, fresh peppers, basil, parsley, Parmesan cheese, tomatoes, artichokes, salami and a punchy Italian dressing complete the picture. You will want to use a nice corkscrew type of pasta that helps to hug in all of that tasty dressing!
BACON & TOMATO PASTA SALAD - All the flavors of your favorite toasted sandwich in a delicious salad! With fresh cherry tomatoes, crisp bacon, spring onions and celery.
Mix that with some fusilli and a punchy creamy dressing and you have a salad combination that goes with just about anything!
GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing.
Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists? Use any other pasta that will work to hug all of that fabulous red wine herby dressing and hold it close!!
TEX MEX PASTA SALAD - with red and yellow cherry tomatoes, red onions, peppers, sweet corn, avocado, coriander and black beans! Add a zippy Tex Mex dressing and Bob's your Uncle! This salad goes well with all of your BBQ favorites!
I love to use Farfalle for this one. Add some cubed cooked meat or cheese and you can easily turn this fabulous salad into a delicious main dish salad!
PASTA SALAD WITH ROASTED ASPARAGUS & TOMATOES - This is a beautiful salad which I like to make each year which showcases this lovely vegetable beautifully. I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta.
I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of fresh basil pesto. Tossed together and garnished with some freshly grated Parmesan cheese you would be hard pressed to find a tastier salad!
CREAMY MACARONI SALAD - this simple salad which dresses up well with a bit of crunch and colour, which you get from the liberal use of fresh vegetables here . . . celery, carrots, radishes, onion and peppers . . .
The dressing for this tasty salad is not overly mayonnaise-y . . . it's lightened a bit with the use of salad cream, and some fresh and tangy lemon juice, with just a hint of sugar to counteract the tartness of the lemon so that it doesn't smack you in the face and make your jaws ache.
BUFFALO CHICKEN PASTA SALAD - This really is an excellent chicken salad. It does pack a bit of a punch. I only add the smaller amount of hot pepper sauce. (I used Chiloula) It is plenty hot with that, but if you are a lover of really hot and spicy, do add more!
In addition there is plenty of crunch from the use of celery & carrot and some sharpness from chopped spring onions. An added creaminess comes from a hint of blue cheese. This is a great way to showcase leftover cooked chicken in a most delicious way!
PASTA SALAD PRIMAVERA - An old weight watchers favorite salad with plenty of fresh vegetables . . . cauliflower, broccoli, cherry tomatoes and red onions . . . chopped fresh basil.
There are as many vegetables in this tasty salad as there is pasta but you won't miss it. Its fabulously tasty with a beautiful punchy homemade Italian dressing and Parmesan cheese!
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
FIVE RULES TO FOLLOW WHEN MAKING PASTA SALADS
1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing.
2. Take care not to over cook the pasta, or under cook the pasta. Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente. Crunchy under-cooked pasta is never good any time. Follow the directions included on your package of pasta to get it right!
3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.
4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm. Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.
5. Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.
If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!
One final rule, less is more! Don't be tempted to go overboard with either the dressing or the add ins!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
With the warmer weather comes the desire to eat lighter and to eat salads. Early summer/late spring has us all getting out of doors, working in the garden, and wanting to enjoy meals outside in the sunshine.
Picnics, BBQ's, etc. When you live in a temperate climate we want to make hay while the sun shines! We want to make the most of the warmer weather now that Winter has lost its grip on us because we know that all too soon it will be back knocking on our doors!
That's when salads such as this come in really handy!
.JPG "Spaghetti Salad with Tuna")
This is one of the best tuna pasta salads! You can use other pasta with it if you like, but I always enjoy eating this with spaghetti.
Its simple, quick and very easy to make as well.
.JPG "Harrowsmith Country Life")
It is a recipe that I have been making for many years. One of my tried and trues from a cookbook I managed to hang on to called The Best of Pantry.
For more than two decades, one of the best and most beloved departments of Harrowsmith Country Life was a food column named "Pantry."
I used to love watching Harrowsmith Country Life on the television back in the 1990's. I loved their focus on an organic country lifestyle. It was something which I always dreamed of living.
.JPG "Spaghetti Salad with Tuna")
All of the recipes in the book are tried and trues, based on simple, wholesome, good ingredients. The result is that many of them became my tried and trues.
Now I am on my own, I am downsizing many of my tried and trues. I small batched this almost Mediterranean tuna salad today to feed just two people generously. If you are wanting to feed more it is quite easy to double up on everything, or you could message me and I will give you the full sized recipe.
.JPG "Spaghetti Salad with Tuna")
WHAT YOU NEED TO MAKE SPAGHETTI SALAD WITH TUNA
Very simple every day ingredients. With the exception of the fresh herbs, I am sure that most of us already have most of these in our store cupboards.
- 2 TBS extra virgin olive oil
- 1/4 cup (65g) kalamata olives, pitted and quartered
- 2 TBS finely chopped fresh parsley
- 2 TBS finely chopped fresh basil
- 2 TBS finely chopped fresh chives
- 1 TBS drained capers
- pinch red pepper flakes
- 1/2 each roasted red and yellow peppers, peeled and torn into pieces
- 1 clove garlic, peeled and minced
- 1 can albacore tuna, drained and flaked
- 1 TBS good quality balsamic vinegar
- 1/2 TBS fresh lemon juice
- salt and freshly ground black pepper to taste
- 6 ounces (175g) dry spaghetti noodles
.JPG "Spaghetti Salad with Tuna")
It might look like a lot of ingredients, but really when you break it down it really isn't all that much. I always keep Kalamata olives and capers in my larder. They are key ingredients for a great many dishes.
You can easily roast your own peppers for this salad. I wouldn't buy already roasted peppers in brine for this. Roasting your own always tastes infinitely better, and its not all that difficult to do.
.JPG "Spaghetti Salad with Tuna")
HOW TO ROAST AND PEEL BELL PEPPERS
Preheat your broiler or grill to high. Place your peppers on a pan and roast them, turning them frequently, 4-inches from the heat until they are puffed and charred.
Alternately you can roast them on a baking sheet in an oven which has been preheated to 375*F.190*C/ gas mark 4 for half an hour until lightly browned.
Place the charred peppers in a paper or a plastic bag and seal. Leave to sit for 15 minutes to cool. At that time it should be very easy to remove the skins.
Peel and seed and then use as desired as your recipe directs.
.JPG "Spaghetti Salad with Tuna")
For this recipe I just torn them roughly into bits. I liked the more rustic feel that tearing them gave to the salad.
I also tore the olives into bits. Much, much prettier than cutting or dicing, but you do whatever makes you comfortable and happy.
I always only ever buy albacore tuna. It may be a bit more cost wise, but the quality and flavor is worth every extra penny.
.JPG "Spaghetti Salad with Tuna")
HOW TO MAKE SPAGHETTI SALAD WITH TUNA
Whisk the oil, olives, parsley, basil, chives, capers, red pepper flakes, peppers, garlic and tuna together in a serving bowl.
Sprinkle with the vinegar, lemon juice, salt and pepper. Leave to marinate at room temperature for half an hour.
Just prior to serving, cook the spaghetti in salted boiling water according to the package directions, just until al dente. Drain well and rinse. Drain again.
Toss the cooked spaghetti with the salad ingredients. Taste and adjust seasoning as required.
Serve slightly warm, or at room temperature.
.JPG "Spaghetti Salad with Tuna")
As you can see this salad differs a great deal from the usual mayonnaise tuna salad. It is light and fresh and incredibly tasty, with lots of salty tang from the capers and olives.
If you use tuna in olive oil, it will have even more flavor. There is a light sweetness from the peppers and the fresh herbs give the salad a lovely earthy touch.
Then there is the tang of the lemon juice and balsamic vinegar. Together with the garlic, this makes for one very delicious salad!
.JPG "Spaghetti Salad with Tuna")
If you are fond of tuna but not wanting a salad, you might enjoy some of my other tuna recipes:
CLASSIC TUNA MELT - Toasted sandwiches don't get much tastier than these delicious classic tuna melts. These are a real family favorite.
MOM'S TUNA CASSEROLE - This delicious casserole has been pleasing members of my family since I was a child. Tuna casserole at its very finest. Nostalgic tastiness with the crunch of potato chips on top!
TUNA LOAF WITH MUSTARD CREAM - Winner/winner chicken dinner. Well fish actually. Delicious served hot or cold.
Spaghetti Salad with Tuna
Yield: 2
Prep time: 35 MinCook time: 10 MinTotal time: 45 Min
This is a quick, warm weather supper salad with a delicious difference! You can use either oil packed or water packed tuna, depending on how health conscious you are.
Ingredients
- 2 TBS extra virgin olive oil
- 1/4 cup (65g) kalamata olives, pitted and quartered
- 2 TBS finely chopped fresh parsley
- 2 TBS finely chopped fresh basil
- 2 TBS finely chopped fresh chives
- 1 TBS drained capers
- pinch red pepper flakes
- 1/2 each roasted red and yellow peppers, peeled and torn into pieces
- 1 clove garlic, peeled and minced
- 1 can albacore tuna, drained and flaked
- 1 TBS good quality balsamic vinegar
- 1/2 TBS fresh lemon juice
- salt and freshly ground black pepper to taste
- 6 ounces (175g) dry spaghetti noodles
Instructions
- Whisk the oil, olives, parsley, basil, chives, capers, red pepper flakes, peppers, garlic and tuna together in a serving bowl.
- Sprinkle with the vinegar, lemon juice, salt and pepper.
- Leave to marinate at room temperature for half an hour.
- Just prior to serving, cook the spaghetti in salted boiling water according to the package directions, just until al dente. Drain well and rinse. Drain again.
- Toss the cooked spaghetti with the salad ingredients. Taste and adjust seasoning as required.
- Serve slightly warm, or at room temperature.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
With salad season upon us I wanted to share this recipe with you today for a coleslaw macaroni salad. This is not your classic coleslaw, but a deliciously different version that combines two of my favorite loves. Coleslaw and Macaroni Salad.
I am of the opinion that you can never have too many salad recipes, or too many coleslaw recipes, and this is one of my favorites. We will soon all be BBQ-ing and going on picnics. This is a great side dish to take along!
.JPG "Macaroni Coleslaw")
A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
.JPG "Macaroni Coleslaw")
This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts.
Then there is the tender al dente cooked pasta. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty! 😉
.JPG "Macaroni Coleslaw")
WHAT YOU NEED TO MAKE MACARONI COLESLAW
Pretty simple salad ingredients. In fact this tasty salad makes use of a few convenience ingredients, but shhh! We don't tell if you don't tell!
For the salad:
- 1 cup (115g) dry ring macaroni or ditalini
- 1/2 package (7 ounces) coleslaw mix (cabbage, carrot, etc.)
- 4 spring onions, finely chopped
- 1 stick celery, trimmed and finely chopped
- 1/2 English cucumber, trimmed and finely chopped
- 1/2 medium green pepper, trimmed and finely chopped
- 1 small can water chestnuts, drained and chopped
.JPG "Macaroni Coleslaw")
For the dressing:
- 3/4 cup (165g) good quality mayonnaise
- 2 1/2 TBS granulated sugar
- 2 TBS cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
.JPG "Macaroni Coleslaw")
Today I used Ditalini pasta, but you can use any similar shaped pasta, even elbow macaroni if that is all you have. The important thing is that it have lots of nooks and crannies to grab onto that delicious creamy dressing!
By coleslaw mix I mean a pre-grated mix of cabbage, carrot, etc. You will see it by the bag-ful in the salad section of the chiller aisle in the grocery store. I think you can get the in a few different varieties. Some even have grated broccoli stems in them.
.JPG "Macaroni Coleslaw")
As far as that goes you can even grate your own salad mix of cabbage, carrot, etc. This one had both red and green cabbage in it. That made for plenty of color and crunch! I do so love cabbage!
I used approximately half of an English Cucumber, washed and quartered. I like to remove the seeds and discard them. I know they call them seedless, but there are some seeds and they can make a salad watery if left for too long.
.JPG "Macaroni Coleslaw")
I always like to de-string my celery. This is by no means necessary, but it does make it a little bit less chewy. Some of those strings are really coarse.
Just grab one end of the strings, one at a time, and catch it between your thumb and a knife and pull down. It should come away easily. Then chop the celery as per the recipe.
Maybe I am just too picky? If you don't have them, you can leave out the water chestnuts but I hope that you do have them and that you use them. They add a really lovely crunch!
.JPG "Macaroni Coleslaw")
HOW TO MAKE MACARONI COLESLAW
This is a really simple salad to make. I am rather lazy you know. Most of the work involves chopping, but that is a kind of mindless activity that I don't mind in the least.
Whisk all of the ingredients for the dressing together in a small bowl. Set aside.
Cook the macaroni, in a pot of lightly salted boiling water, according to the package directions. Drain well. Rinse in cold water and drain again. Transfer to a medium sized bowl.
.JPG "Macaroni Coleslaw")
Add the coleslaw mix, cucumber, green pepper, celery and water chestnuts. Toss to mix together.
Add the dressing, tossing everything together to coat well. Cover and chill in the refrigerator for at least an hour prior to serving.
This will keep, chilled and covered, for at least 8 hours, if not longer. Its a great salad to make ahead to take to potlucks and such.
.JPG "Macaroni Coleslaw")
There is no shortage of coleslaw recipes here on the blog. It is one of my favorite food groups after all! Some you might enjoy are:
DELI STYLE COLESLAW - A delicious mix of crunchy vegetables in a fabulously sweet and tangy vinaigrette dressing. This one keeps for days in the refrigerator and if anything gets even better as the days go along!
CHEESE SLAW - A decidedly delicious British version which is created by adding grated cheddar cheese to coleslaw. Its fantastic and a real favorite here!
And that's just two to get you started! There is a whole list of them here.
.JPG "Macaroni Coleslaw")
I can't think of a better, more delicious way to kick off Salad Season 2022! Crisp and filled with plenty of crunch and texture.
Colorful and incredibly tasty! You are sure to love salad served this along side of all your favorite grills and BBQ. Yum yum!!
Macaroni Coleslaw
Yield: 8
Prep time: 25 MinInactive time: 1 HourTotal time: 1 H & 25 M
With salad season upon us this is one salad everyone will enjoy. Its a cross between a tangy coleslaw and a macaroni salad. In short, delicious!!
Ingredients
For the salad:
- 1 cup (115g) dry ring macaroni or ditalini
- 1/2 pkg (7 ounces) coleslaw mix (cabbage, carrot, etc.)
- 4 spring onions, finely chopped
- 1 stick celery, trimmed and finely chopped
- 1/2 English cucumber, trimmed and finely chopped
- 1/2 medium green pepper, trimmed and finely chopped
- 1 small can water chestnuts, drained and chopped
For the dressing:
- 3/4 cup (165g) good quality mayonnaise
- 2 1/2 TBS granulated sugar
- 2 TBS cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Whisk all of the ingredients for the dressing together in a small bowl. Set aside.
- Cook the macaroni in a pot of lightly salted boiling water. Drain well. Rinse in cold water and drain again. Transfer to a medium sized bowl.
- Add the coleslaw mix, cucumber, green pepper, celery and water chestnuts. Toss to mix together.
- Add the dressing, tossing everything together to coat well.
- Cover and chill in the refrigerator for at least an hour prior to serving.
Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons