Sun-Dried Tomato Pasta Salad


Tri-color Rotini

I hope everyone had a happy and safe Fourth of July celebration with lots of delicious food. 🇺🇸 It’s been a while since I posted a new recipe (I’ve taken a little hiatus in the kitchen), and thought I’d share this one I made yesterday. It can be a nice main or side dish, and is yummy both warm or chilled. I kept this pretty simple which made it quick and easy, but you can add your favorite vegetables, and/or chicken or tofu… lots of possibilities. I used tricolor rotini, but feel to go with whatever pasta you’d like (bowtie, penne, small shells, etc.).

The sun-dried tomatoes are used to make a “pesto”, which I decided to do without the use of a food processor. It was a little more work, but I wanted chunkier bits incorporated into the salad and I think it was perfect.

This serves 3-4, so double the ingredients if needed.

Ingredients

  • 6 oz. (about half a box) of tri-color rotini
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 2 tbsp. Parmesan cheese, grated
  • 2 tsp. balsamic vinegar
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 2 oz. goat cheese
  • 6-8 cherry tomatoes, halved or quartered
  • Salt & pepper, to taste
  • Basil, for garnish

Directions

  1. Combine your finely chopped sun-dried tomatoes, cheese, garlic, olive oil and balsamic in a bowl and stir very well.
  2. Cook pasta according to package directions.
  3. Drain pasta and reserve some of the cooking liquid.
  4. Toss the pasta with the tomato pesto, and season with salt & pepper, to taste.
  5. Fold in 1 1/2 oz. goat cheese, until melted and well incorporated, and add the cherry tomatoes.
  6. Crumble the remaining goat cheese and sprinkle on top.
  7. Garnish with fresh basil.

Sun-dried Tomato Rotini

 

 

Avocado and Mango Salad


Prior to dressing & cilantro
Prior to dressing & cilantro

I recently had dinner at my neighborhood sushi restaurant, and remembered the last time I ate there was when my best friend was visiting over Memorial Day weekend. We ordered their mango and avocado salad, which was seriously amazing. I didn’t order it this time (sigh), but kept thinking about it after I got home, and decided to make a similar version after a trip to Trader Joe’s the following day. There is so much flavor in this quick fruit salad, not to mention, it’s extremely healthy. Two days later, I’m still enjoying it!!!

Ingredients

  • 1 tbsp. balsamic vinegar
  • 1 tbsp. lime juice
  • 2 tbsp. extra-virgin olive oil
  • Salt & freshly ground black pepper
  • 2 mangos, cubed
  • 2 avocados, cubed
  • 8-10 plum or cherry tomatoes, cut in half
  • 2 tbsp. fresh cilantro, minced

Directions

  1. In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil.
  2. Toss in mangoes, avocado and tomatoes to coat.
  3. Garnish with cilantro and serve immediately.

Mango & Avocado Salad

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Egg White Salad


Egg White Salad

I LOVE Trader Joe’s and their packaged egg white salad, however, it’s a bit pricey, so decided to make a version of my own today. You can really tailor this to suit your own taste by using various herbs, seasonings and veggies, but I think this recipe has some really great flavor (in my humble opinion).

Ingredients

  • 4 large hardboiled eggs, finely chopped
  • 1 tbsp. celery, fined diced
  • 1 tbsp. light mayo or Greek yogurt
  • 1/2 tbsp. apple cider vinegar
  • 1 tsp. ground turmeric
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. ground dill weed
  • 1/4 tsp. ground mustard
  • 1/4 tsp. chives
  • 1/4 tsp. black pepper
  • 1/8 tsp. kosher salt
Chopped Egg Whites
Chopped Egg Whites
All of The Ingredients
All of The Ingredients

Directions

  1. Put enough water in a medium pot to cover eggs.
  2. Bring to a boil, cover pot and shut off heat. Keep eggs in pot for 20 minutes.
  3. Discard hot water, then run under cold water and peel the eggs, tossing out the yolks.
  4. Chop finely with fork (and knife, if needed).
  5. In a bowl, combine the remaining ingredients and mix well.
  6. Refrigerate until ready to serve.

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A New Twist on Tuna Fish


I’ve been eating (and enjoying) tuna fish salad for as long as I can remember. However, this recipe takes it to a whole new level for me. I can wholeheartedly say this is by far, the best tuna salad I’ve ever tasted. The mingling of ingredients/flavors, like curry and dill, will awaken your taste buds and put a new twist on an old favorite. Give this a try… I know you will be happy you did!

Ingredients

  • 1 (5 oz) can white tuna, drained and flaked
  • 3 tbsp light mayonnaise or salad dressing (you can use regular or fat-free)
  • 1 tbsp Parmesan cheese
  • 2 tbsp sweet pickle relish
  • 1 onion slice, finely chopped (or more to taste)
  • 1/2 stalk celery, finely chopped
  • 1/4 tsp curry powder
  • 1/2 tbsp dried parsley
  • 1/2 tsp dried dill weed
  • 1/4 tsp garlic powder

Directions

  1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, relish, onion and celery.
  2. Season with the curry powder, parsley, dill and garlic powder.
  3. Mix well and serve with crackers or on a sandwich.

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Cherry-Arugula Salad With Almonds & Tarragon


 Cherries and almonds are a classic pair and make a delicious salad combination with tart arugula and fragrant tarragon.

Ingredients

  •  2 1/2 tbsp balsamic vinegar
  • 1 small shallot, chopped
  • 1 1/2 tsp Dijon mustard
  • 1 tbsp water
  • 6 tbsp slivered almonds, divided
  • 1/2 pound cherries (about 2 cups), pitted and halved, divided
  • 2 tbsp chopped fresh tarragon
  • 5 oz baby arugula
  • 1 1/2 cups cooked whole grains (e.g. barley, farro, wheat berries, wild rice, or even quinoa)

Directions

  1. In a blender, combine vinegar, shallot, mustard, water, 3 tbsp of the almonds and 1/4 cup of the pitted cherries.
  2. Blend until very smooth, about 1 minute. Stir in tarragon.
  3. Combine arugula, cooked grains and remaining cherries in a large bowl.
  4. Toss with the dressing and garnish with the remaining 3 tbsp almonds.