Pasta Salad

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.

Pasta Salad

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.)

Dressing:
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.

Baby Spinach with Pine Nuts

I've had this recipe for years. It is originally from Southern Living and it's a "keeper" in my home.

Baby Spinach with Pine Nuts

2 (7-ounce) packages baby spinach
2 garlic cloves, minced
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts, toasted*

Saute spinach and garlic in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until spinach wilts. Stir in salt and pepper; sprinkle with pine nuts. Serve immediately.

*2 tablespoons chopped, toasted pecans or toasted sliced almonds may be substituted.

Makes 4 servings

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.)

Thai-Style Peanut-Cabbage Salad

This is a fantastic summer salad. I love that it has a slight Thai-flavored "kick", and I'm always a fan of peanuts and fresh basil. The recipe comes from Relish Magazine, and you can print it here.

Thai-Style Peanut-Cabbage Salad

Dressing:
1/2 cup brown sugar
2 T water
4 garlic cloves, peeled and chopped
1/2 tsp. red pepper flakes
2 T soy sauce
1/4 cup lime juice
2 T peanut oil
1 tsp. finely grated fresh ginger
1/2 tsp. salt

Salad:
1/4 lb. blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
1/2 red bell pepper, slivered (I diced mine.)
2/3 cup chopped dry roasted peanuts
1/4 cup chopped basil or mint (optional)
1 1-ounce package roasted vegetable chips or sweet potato chips, lightly crushed

To make the dressing, combine brown sugar, water, garlic, and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.

To make the salad, toss together all salad ingredients except peanuts, basil or mint and vegetable chips. Immediately before serving, drizzle about 2/3 of the dressing over the salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4-6.

Spinach Salad with Strawberry Vinaigrette

My friend, Pamela, introduced me to this salad at Sara and Tyler's wedding. I absolutely love it. The strawberry vinaigrette made with white balsamic vinegar is the key. The recipe is from epicurious.com and you can print it here.

Spinach Salad with Strawberry Vinaigrette

2 1/2 tablespoons strawberry vinegar

3 tablespoons olive oil

5 ounces baby spinach (8 cups)

1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)

1/2 cup pecan halves (3 1/2 ounces), toasted and cooled

Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.

Strawberry Vinegar
1 pound strawberries trimmed (3 cups)
2 tablespoons sugar if berries are not sweet
2 cups white balsamic vinegar

Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl, discarding solids. (Vinegar keeps, covered and chilled, 1 week.)

Julie's notes: I was very happy to find white balsamic vinegar in my regular grocery store. I halve the strawberry vinegar and use the extra to make more salad dressing throughout the week.

Lori's Spinach Salad

We call this Lori's spinach salad because she is the one who introduced it to us at a family gathering years ago. It is great for a crowd and has become our salad of choice for birthdays, Easter, Thanksgiving, and many meals in between. Abby calls it "the special salad."

Spinach Salad

Salad
1 bunch fresh spinach, torn in bite-size pieces
1 small head lettuce, torn in bite-size pieces
1 red onion, thinly sliced
1/2 lb. sliced mushrooms
3/4 lb. grated Monterey jack cheese
3/4 lb. bacon, cooked and crumbled
1 c. rinsed cottage cheese

Dressing
3/4 tsp. onion salt
1/3 c. sugar
1/2 tsp. ground mustard
3 T poppy seeds
3/4 c. canola oil
1/3 c. white vinegar

Dressing should be made several hours in advance. Just before serving, toss the salad and dressing.

Julie's notes: My dad always asked me to substitute feta cheese for the cottage cheese. It's great either way.