Showing posts with label Pasta Salads. Show all posts
Showing posts with label Pasta Salads. Show all posts

Monday, May 8, 2023

Classic Macaroni salad


I decided to separate some of my summer salads in posts for easy label access.

This is my recipe for macaroni salad and I often add white albacore tuna to it for a nice lunch.  Served over a bed of lettuce adds to make it a beautiful presentation.
Enjoy!




Thursday, April 6, 2023

Italian spaghetti salad





  • I made this spaghetti salad today and it’s delicious.
  • I adapted it to our liking.  Eliminating the oregano, green pepper and but using the homemade dressing recipe.
Enjoy!

Delicious pasta salad using spaghetti.  A nice recipe to update a traditional pasta salad.


  • ENJOY!

  • 1 pound spaghetti pasta broken in half
  • 1 cup quartered and sliced cucumber
  • 1/2 cup roughly chopped celery 
  • 1/2 cup chopped red bell pepper
  • Oregano (optional)
  • ***Note:  oregano can be overpowering so watch amount.  Start with 1/4 teaspoon.  You can always add more.
  • 1/2 cup chopped green bell pepper **optional
  • 1 cup cherry tomatoes halved
  • 1/3 cup finely diced green onion(scallions)
  • 2/3 cup sliced black olives
  • 1/4 cup grated parmesan cheese
  • 1 1/4 cups homemade or you can use store bought dressing.




FOR THE DRESSING

  • 3/4 cup extra virgin olive oil
  • 1/4 cup white wine or red wine vinegar
  • 3 tablespoons grated parmesan cheese
  • I teaspoon onion powder
  • 1 teaspoon minced red pepper
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley 
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper

  • For the dressing:
  • Combine all of the ingredients in a measuring cup and whisk thoroughly.

    Store in the refrigerator until ready to use.
  • For the salad:
  • Cook the spaghetti in salted water according to package directions. Rinse under cool water and drain well. 

Pour the dressing over the pasta and vegetables and toss to coat. Season with salt and pepper to taste if desired. Sprinkle the parmesan cheese and top right before serving. Salad can be made up to 4 hours in advance.



Monday, February 6, 2023

Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14


Re-post because it’s so yummy!  And healthy too!


When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..




7/5/12 
7/15/13
1/13/14




Tuesday, June 7, 2022

Giada’s Orzo salad

Note:  the first time I made this salad I did it Giada’s way.

NOTE:***The second time I cooked the orzo with a little oil in water.  I thought using all the chicken broth was wasteful and I don’t like to waste.

Note: (optional ) I topped with Feta cheese ( you could use shredded mozzarella)and added less vinegar to dressing.




It was delicious!



Today I wanted something different to have with a few sautéed chicken breasts.  Giada to my rescue.

I seldom try any chefs recipe other than my favorite Ina Garten but this was a nice change.  I should try more!

The salad took more prep than the chicken!!! But it’s DELICIOUS!


Red Wine Vinaigrette:


  1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  2. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

  1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  2. Yield: 1 3/4 cups
I seasoned the chicken with salt and pepper and sautéed it in butter and olive oil until lightly browned and there is no visible pink in center.  It was moist!

Enjoy!



Wednesday, October 13, 2021

Pasta with Broccoli, Brown Butter and Pine Nuts

This was our dinner tonight.  The recipe seemed so easy I just had to make it mine!! I adapted it to our liking with lemon pepper salt seasoning.  I didn't think it had enough zing without it. Yummy dish!

Enjoy! 
From my kitchen to yours,


M.J.

4/9/13 original 



6 cups broccoli, cut into florets
1 lb. Farfalle, orecchiette or penne(I used Tri color penne)
8 tablespoons butter..I cut to 4 tablespoons
1/2 cup fresh basil leaves, coarsely chopped
1/2 cup pine nuts, toasted
2 T. fresh lemon juice
Lemon Pepper seasoning salt(approx. 1/2 tsp.)
extra-virgin olive oil
 grilled or pan fried chicken (optional)

Cook broccoli in large pan of salted water for 2 minutes.  Using a slotted spoon scoop out broccoli and set aside.
Add pasta to boiling water and cook for package directions.  Drain, reserving 1/2 cup pasta water.

Meanwhile heat in a large skillet over medium high heat butter for approx 2 minutes until butter starts to brown slightly. Add the broccoli and cook 1 minute. Gently stir in pasta, basil, pine nuts and lemon juice.  Season with lemon pepper seasoning salt or salt and pepper and stir in enough pasta water to create a light sauce.  Drizzle each serving with olive oil. Top with grilled chicken if desired.




       Add some grilled or pan fried chicken to make it a meal.

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