Chicken Cashew Pasta Salad

This is a great summer main dish salad I found in my local paper.

Chicken Cashew Pasta Salad

8 ounces tri-color fusilli pasta, cooked, drained

Dressing:

1/2 cup olive oil

1/3 cup light soy sauce

1/3 cup seasoned rice wine vinegar

1 teaspoon sesame chili oil

3 tablespoons sugar

2 teaspoons fresh ginger root, grated

1/2 teaspoon fresh ground pepper

1/3 cup green onions, sliced

1/2 cup red bell pepper, diced

3 cups cooked, cubed chicken

1/2 cup salted cashews

1/4 cup toasted sesame seeds

6 cups fresh spinach, torn into small pieces (or baby spinach)

Prepare pasta, rinse in cold water; place in large bowl.

Whisk together the oils, soy sauce, vinegar, sugar, ginger root and pepper for dressing and pour over pasta. Add onions and bell peppers and marinate overnight or a couple days, depending on when you need it. Just before serving add chicken, cashews, sesame seeds and spinach.

Julie's Notes: I used a 13.25 ounce box of whole wheat rotini pasta instead of the tri-color fussili. I also added a whole red pepper and substituted sweet onion for the green onion since I had that in the house.

Spinach-Strawberry Salad

If you liked the recipe I shared for Spinach Salad with Strawberry Vinaigrette, give this one a try too. The Worcestershire sauce adds a unique flavor to the dressing and with only two ingredients it is fast and fabulous. My sister, Renee, gave me this recipe years ago.

Spinach-Strawberry Salad

2 bunches spinach

2 pints strawberries (quartered)

Dressing:

1/3 cup sugar

1/4 cup Worcestershire sauce

1/4 tsp. paprika

1/2 cup vegetable oil (I use canola oil.)

1/4 cup vinegar (I use white vinegar.)

Sauteed Zucchini and Sweet Onions

This was a common summer side dish my mom served growing up. I hate to admit it, but it was not my favorite as a kid. Age matures our taste buds, I suppose, because I love zucchini prepared this way now--especially with a sprinkling of herbs. And yes, my kids (and husband) really do like it too.

Sauteed Zucchini and Sweet Onions

zucchini, thinly sliced (I usually choose one small to medium size zucchini per person.)

sweet onions, thinly sliced (one or two)

fresh or dried herbs (I use about 1 tsp. each of basil and oregano.)

salt and pepper to taste

Saute the vegetables in melted butter until limp and transparent adding the herbs as the zucchini cooks. Stir frequently and serve immediately.