149 LINKEDIN 1 COMMENTMORE

Sharon Rose Vaznis makes three summer salads for our week of summer recipes!

Summer Rotini Salad

1 to 2 cups cauliflowerettes

1 to 2 cups cherry or grape tomatoes, sliced in half

2-4 scallions, chopped

1 cup pepperoni, sliced or chunked

1 cup cheddar or Monterey jack cheese, cubed

Rotini Pasta

Italian dressing

Place cauliflowerettes in the bottom of a colander. Prepare pasta according to instructions on package, using heavily salted water to prevent sticking. When pasta is done, pour pasta and boiling water into colander with cauliflower (this lightly blanches the cauliflower to bring out its flavor). Allow pasta to cool. Add pasta and cauliflower to large bowl with other ingredients and toss.

Tip: You can use any dressing you like. I make my own using Italian dressing mix, canola oil and… my secret ingredient… seasoned rice vinegar. I get a lot of compliments on this combination and I'm convinced it's the seasoned rice vinegar that does it!

Sharon Rose Vaznis makes three summer salads for our week of summer recipes!

Dilly Orzo Salad with Spinach and Feta

1 to 2 cups cherry or grape tomatoes, sliced in half

1 5-oz. pkg. baby spinach, finely chopped

Zest and juice from one lemon

20-25 sprigs fresh dill, finely chopped

½-1 cup olive oil

1 16-oz. box Orzo

1-2 cups crumbled feta

Salt & pepper to taste4-5 Tbsp toasted pine nuts

In a large bowl, toss together tomatoes, spinach, lemon zest & juice, dill and olive oil. Set aside. Boil Orzo in heavily salted water according to package directions. Drain orzo and toss with tomato/spinach mixture. Add feta, pine nuts, and salt and pepper.

Tip: there are many techniques to toast pine nuts. I just spread them out on a sheet of aluminum foil and place them in a 350-degree oven for about 5 to 10 minute

s, pulling them out when they start to brown. It's best to let them sit for 10-20 minutes before adding to a dish.

Tortellini Pesto Salad

1-2 cups broccoli flowerettes

1 small zucchini, diced

1 small summer squash, diced

1 pkg tortellini

½ box bow tie pasta

1 to 2 cups cherry or grape tomatoes, sliced in half

1 to 2 roasted red peppers, diced

Small can sliced black olives

Small jar quartered artichoke hearts

½-1 cup pesto

4-5 Tbsp toasted pine nuts

Italian Dressing

Place broccoli flowerettes, diced zucchini and diced summer squash into the bottom of a large colander. Cook pasta and drain in same colander to lightly blanch vegetables. Allow to cool. In large bowl, toss tomatoes, red peppers, black olives and artichoke hearts. Add pasta/veggie mixture and pesto, toss again. Drizzle with Italian dressing to moisten as needed. Top with pine nuts.

149 LINKEDIN 1 COMMENTMORE
Read or Share this story: http://on.wcsh6.com/1lTkGkL