Tomato, Basil, Motz Pasta Salad
- 12 ounce of shell shaped pasta
- 4 cups cherry tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 1/2 cup fresh motz cheese
- 1/4 cup fresh basil, chopped
Cut tomatoes in half and set aside. In a large bowl mix balsamic vinegar, oil, and garlic. Add tomatoes and toss together. Let sit for about 1 hour. This will let some of the juice come out of the tomatoes and also allow them to soak up the dressing.
Cook pasta and drain. While pasta is still warm add to tomatoes. Add the cheese, and chopped herbs and mix well. Serve immediately and enjoy!
Vietnamese Noodle Salad with Salmon
For the dressing
- 1/4 cup Asian fish sauce
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons sugar
- 1 1/2 tablespoons fresh lime juice
- 3 large garlic cloves, minced
- 1 teaspoon dried hot red pepper flakes
In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
I like to keep all the salad ingredients separate and let each person mix choose their own ratios….
Greek Orzo Kale
Ingredients
- 3/4 cups dried orzo pasta
- 2 1/2 cups water
- 1 bunch of kale, washed and roughly chopped
- 1/2 yellow onion,chopped
- 1/2 red onion, chopped
- 3 cloves of garlic, mined
- 1 pint of cherry or grape tomatoes, halved
- 4 scallions, finely chopped
- 2 tablespoons chopped fresh parsley
- 1/2 cup feta cheese
- 1 tablespoon olive oil
- 1 tablespoon good balsamic vinegar
- Salt and black or red pepper to taste
Boil 2 cups water, add orzo and cook 7-10 minutes.
Heat one tablespoon of the olive oil over medium heat in a large skillet.
Add the red and yellow onion and cook about 6 minutes until it begins to caramelize.
Add garlic
Add the kale and saute until the kale softens and the onions are fully caramelized, about four or five more minutes.
Add the cherry tomatoes and cook another minute or so.
When the pasta is cooked, drain the water and add the orzo.
Add the chopped scallions, parsley, and feta cheese. Stir well to incorporate all of the ingredients.
Dress the pasta salad with balsamic vinegar. Add salt and pepper to taste.
Toss well and serve warm or cold.
Quinoa Greek Salad
Ingredients
- 2 cups vegetable, chicken stock, or water
- 1 cup quinoa
- red pepper, diced
- green pepper, diced
- cucumber, diced
- green onion, diced (about 1/4 cup)
- Kalamata olives, (about 1/4 cup)
- red onion, diced (about 1/4 cup)
- 3 ounces feta cheese
Dressing
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- couple of cloves minced garlic
- 1/2 teaspoon + fresh basil
- 1/2 teaspoon oregano
- pepper
Directions
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In a saucepan, bring liquid to a boil.
- Stir in quinoa.
- Reduce heat to med low and cover.
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Cook 15 minutes, until liquid is absorbed.
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Transfer to a large bowl and cool.
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Stir veggies and cheese into cooled quinoa.
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Whisk together dressing ingredients.
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Pour over quinoa mixture and toss.
Bayandem 