With summer and BBQ season here my thoughts turn to grilling. And what goes better with anything off the grill than a great summer salad? Today I’m going to give you a couple of recipes for two very different cold pasta salads. Tune in Thursday for two more great salad recipes. The first salad is a variation on one my Mom taught me to make. 

Tri-coloured Pasta Salad with Feta 

1 box of tri coloured rotini pasta (really any pasta will do but this adds a lot of colour to your dish)
1 cup cherry tomatoes cut in half
1/2 red onion chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup crumbled feta cheese
1 1/2 cups homemade Ttalian dressing* see below for recipe 

Cook pasta according to package directions and allow to completely cool. Mix all ingredients together except the dressing in a large bowl. Add dressing until salad is coated to taste.   

This is a great recipe to make ahead, it tastes even better the next day after the dressing has been allowed to absorb into your salad – you may need to add a little more at this point. 

Italian Dressing

1 TBSP garlic powder
1 TBSP onion powder
1 TBSP white sugar
2 TSP dried oregano
1 TSP ground black pepper
1/4  TSP dried thyme
1 TSP dried basil
1 TBSP dried parsley
1 TSP salt
1/2 TSP red pepper flakes
1/4 cup vinegar
2/3 cup olive oil 

Mix dry ingredients in a small, re-sealable container. Combine vinegar, oil and 2 tablespoons of the mix when you want to make the dressing. 

This next recipe is a variation of a noodle dish made by Chef Michael Smith

Asian Noodle Salad
 
 

  

  

 

1 package of rice vermicelli noodles
Zest and juice of 2 limes
Zest of one orange
1/3 cup of peanut butter
1/4 cup of orange marmalade
2 TBSP of soya sauce
2 TBSP of olive oil
3 green onions, sliced
1 cup of cilantro leaves, ripped
1/2 cup frozen peas, thawed
2 carrots, peeled and shredded
1 cup of peanuts 

Cook rice noodles by placing in boiling water for 2-3 minutes as per package directions. Drain and allow to cool completely. 

Whisk together lime zest and juice, orange zest, peanut butter, marmalade, soya sauce and olive oil until smooth. 

Place the rice vermicelli, green onions, cilantro, peas and carrot into a salad bowl. Top with dressing.

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