If you’re looking for a delicious, flavorful Summer salad, this colorful Pasta Salad with Roasted Tomatoes and Mozzarella is the perfect choice! It’s an impressive starter that’s super easy to make; a great side dish to bring to a cookout, a picnic, or a dinner party.
I love that this recipe uses fresh ingredients, such as fresh cherry (or grape) tomatoes and fresh Mozzarella balls, but what makes this salad extra special is that the tomatoes are oven-roasted with olive oil, garlic, salt, and oregano until they are softened, and infused with a lot of flavor! You will want to eat all those tomatoes before even adding them to the salad:
After roasting the tomatoes, you’ll combine them with the cooked pasta, Mozzarella balls, fresh (or dried) basil, along with all the juices and any drippings from the pan where you roasted the tomatoes.
Then, you’ll quickly whip up a super easy homemade salad dressing and mix it up with the rest of the ingredients! The resulting dish is healthy, light, and gluten free friendly (if you use gluten free brown rice pasta)! It’s so easy to make and looks so beautiful and presentable!
And, here are the changes I made to the original BHG recipe:
- For the salad dressing, I used balsamic vinegar instead of white wine vinegar only because that’s all I had on hand. Either type of vinegar will work great, but I really liked that the balsamic vinegar added the richness and the fruitiness to this salad!
- If you don’t have fresh basil, use dried basil (in a much smaller quantity). The recipe calls for 1/2 cup fresh basil – use about 1 teaspoon of dried basil instead and add more, to taste.
- To make this salad gluten free, use brown rice pasta spirals.
Delish Dish, Pasta Salad, Side Dishes, Summer Salads | Tags:
basil, garlic, gluten free, gluten free recipes, healthy appetizer, healthy recipes, italian food, Mozzarella, pasta recipe, pasta salad, salad recipes, summer appetizer, summer party recipes, summer recipe, summer salad, tomatoes
Jennifer Pallian is a Vancouver-based food writer and photographer with a background in nutrition. On her blog, Foodess, she shares vibrant, globally-inspired seasonal recipes, luscious photography, funny stories about life as a mama, and an abundance of cooking and ingredient tips.
In the summer, I love fresh, cool, creamy desserts – especially when they require very little effort, and no baking at all.
This Whipped Key Lime Pie ticks all the boxes. A luscious filling is whipped up with just a few ingredients – sweetened condensed milk, heavy cream, and lime juice and zest. It’s smoothed over a buttery, crumbly no-bake graham cracker crust, and popped into the freezer until firm. A layer of whipped cream is piled on top, with a showering of green zest for flair.
As it sets in the freezer, the flavors really come together and intensify. I love how the vibrant lime juice cuts the creamy richness. But perhaps what I really love the most about this recipe is how quickly it comes together! And it got gobbled up almost just as quickly…
The nature of my job means I bake a lot of desserts. For the sake of my waistline, I typically have a few bites, save a piece for my hubby Adarsh, then give the rest to friends and neighbors. But every now and then, there’s one that Adarsh begs me not to share, and this was one.
The only changes I made to the original recipe were minor – in Canada, our cans of sweetened condensed milk are typically 300 mL, which is smaller than the 14-oz can called for. I made up the difference (100 mL, or about 3 ounces) in whipping cream. I also added three tablespoons of granulated sugar to the cream as I was whipping it, to make up for the sweetness lost in substituting for the sweetened condensed milk, and because I prefer the whipped topping to be sweetened as well.
This is definitely going on my roster of easy (and delicious) desserts for dinner parties!
The past two weeks, we’ve been fortunate enough to make it to the farmer’s market before the local strawberries have sold out. They are only available where we live for a very short window and we try to buy as many as we can each time we see them. And while we love to eat them fresh and straight out of the container, we also love to turn them into a super creamy and naturally sweet Strawberry Gelato.
My family loves ice cream and it’s definitely our summer treat of choice. We love to go to our local soft serve stand, but for special occasions, I like to make a batch at home. This gelato seemed like a great dessert to end my birthday pizza party with friends.
Since the last batch of berries we had from the farmer’s market were incredibly sweet on their own, this dessert didn’t need the full amount of sugar called for in the original recipe. And to make it a little more kid-friendly—and because I prefer the flavor—I swapped in 1/2 cup honey. I also halved the recipe since my ice cream maker only fits 1 quart, but that adjustment still made plenty to feed our small dinner party of four adults and two kids. I also added in a squeeze of fresh lemon juice as the mixture was churning to perk up the flavor a bit. I strongly suggest you do that step since it makes the final product taste that much more refreshing.
You will have to make a simple custard to make this recipe, but if you take it slowly and embrace the sort of Zen-like nature of constant stirring, it’s actually enjoyable. (Do not multitask when doing that step—you really, really don’t want the mixture to stick to the bottom of your pan or burn. And as long as you don’t leave the stove area, it won’t!)
I made the mixture the day before I planned to serve it and let it chill fully in the fridge overnight. The next morning, I let my ice cream maker do its thing and the gelato rested in the fridge until dessert time. It was a huge hit with both my family and our friends. This gelato has an intense strawberry flavor, a hint of citrus from the lemon, and plenty of creamy texture to make it totally satisfying. I dare say that might just be a perfect summer dessert for the family.
Find the original recipe for Strawberry Gelato here.
It’s National Doughnut Day! Every year, the first Friday in June is celebrated with sugar and plenty of sprinkles. I can’t think of a better way to indulge. Yum!
These Strawberry Buttermilk Donuts with Strawberry Glaze from A Happy Food Dance have a double dose of fruit. Go ahead and have one or two!
Happy National Doughnut Day — the best day of the year!
Summahtime and the livin’s easy. Right? Totally!
I am so excited to be here for the month of June sharing some killah cocktails. Even more so, because last summer I had an itty bitty bun in the oven and wasn’t partaking in an adult beverages (obviously). I missed my favorites like salty-rimmed margaritas and mojitos, but one thing I really missed was an ice-cold, frosty mugged beer on a hot day. Weird for me. Normal for some.
The good news is that I am MORE than making up for it already this year, and technically summer hasn’t even started yet. Winning.
While my beer of choice usually includes some sort of fruity angle (think orange slices or even cider flavors), this homemade shandy might be my new go to.
It’s a little twist on a lemon shady. A ginger beer shandy, if you will. With sugared ginger. And if you scroll down a bit… ice cream.
Yep. I went there.
A ginger beer shady float.
I like ginger beer over ginger ale. It’s slightly spicier – it really has a kick! And it’s not quite as sweet. If you miss the sweetness of the ale but want to stick with the ginger beer, you can always add in a few ounces of lemonade!
Now THAT is summer.
Here is the ORIGINAL RECIPE. Below are my modifications.
- I swapped ginger ale for ginger beer. It’s a big spicier and not as sweet!
- I skipped the lemon juice.
- I used an already fruity wheat beer. Like Shock Top or Blue Moon.
- I added one big scoop of vanilla ice cream – before or after pouring works. Just be prepared for a little foam.
June is a big celebration month for me. In one week, I will be celebrating my 34th birthday (I know I’m surprising you because I look like I’m barely 21). I am so used to celebrating with the standard cake and candles that it literally bores me now.
This year, I didn’t feel like ordering a cake or even baking my own. I want a relaxed celebration that doesn’t require me to work a ton so I can spend time with the people I love. That’s where these fun Banana Split Pops come in.
I ran into these Dark Chocolate Banana Nut Pops on BHG.com that screamed for a fun makeover. They looked so sensational and so simple to make. I would serve these all summer long at my low key soirees. But I knew a festive twist would be just awesome for an easy birthday treat that won’t pack on the calories.
I immediately thought of adding a banana split element to these. A banana split is still the most exciting ice cream vehicle you can find. Topped with chocolate sauce, sprinkles and cherries, this became just the birthday treat I was looking for.
I made the following small changes to get the celebratory feel I wanted for these banana split pops:
- Instead of adding nuts to these pops, I replaced them with rainbow sprinkles. You can also use a combination of both.
- I topped each banana pop with a maraschino cherry and that’s all folks!
I must say that I had as much fun making these as I did eating them. If this treat is any indication of what my 34th year has in store, I can guarantee fun times are on the way!