It's a shame this salad doesn't have a name other than the generic "pasta salad" because it is a good one and perfect for summer. What makes it unique to me is the marinated artichoke hearts, sun-dried tomatoes, and the balsamic vinaigrette. I found the recipe here.
16 ounces rotini pasta, cooked and drained
3 ounces (large handful) fresh spinach, chopped
1/4 cup chopped fresh basil
10 ounces grape tomatoes, cut in half
1/2 cup (or more) sun dried tomatoes, chopped
4 ounces feta cheese
3/4 cup mozzarella cheese
14 ounce can of marinated artichoke hearts, drained and chopped
optional: thinly sliced red onion or cucumber chunks (I like adding the cucumber.)
1/2 cup olive oil (I used less.)
1/4 cup balsamic vinegar
2 cloves garlic, chopped
juice of half a lemon
salt and pepper to taste
In a large bowl, add the cooked, drained, and cooled pasta, sun dried tomatoes, grape tomatoes, spinach, basil, artichokes, feta and mozzarella cheese. Mix well.
Mix the olive oil, balsamic vinegar, garlic and lemon juice well and pour over salad.
Toss and chill before serving. Serves about eight.
Monday, June 9, 2014
Wednesday, January 29, 2014
This recipe is so delicious and easy. It reminds me of the light cucumber salads I have eaten at Thai restaurants. I found it on Pinterest, but here is the original link.
Asian Cucumber and Carrot Salad
1 large cucumber, thinly sliced (I use an English cucumber.)
1 large carrot, julienned
1 tablespoon grape seed oil
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Combine the cucumbers and carrots in a bowl and set aside.
In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce.
Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight. Serves about 4.