Hello – this is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a great Summer recipe for you! 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.
30-Minute (or Less) Dinners, Delish Dish, Easy Healthy Recipes, Healthy Recipes, Italian Recipes, Main Courses, Pasta Salad, Salads, Seasonal, Seasonal Recipes, Side Dishes, Summer Salads, Vegetable Salad, Vegetables, Vegetarian Meal Ideas | 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
For me, summertime means spending as much time outside as possible. When it comes to dinner, I’m all about light, healthy, and easy. So, when I stumbled upon this recipe for Roasted Vegetable Pasta Salad, I knew this would make a delicious dinner, but could also double as a tasty summer side dish!
The thing I like most about this particular pasta salad recipe is that you can completely customize it to include the veggies that you like best. I kept mine pretty much the same, but left out the fennel and added more peppers. This recipe is also an excellent way to use those extra veggies you have hanging out in the fridge.
Another plus is that roasting is probably one of my favorite ways to cook veggies. A quick chop, a little olive oil, and some time in the oven make any vegetable taste amazing. The only thing that may be better is grilling them outdoors.
I also followed the recipe for the pesto dressing. However, if you don’t feel like dragging out the blender, you can simply substitute a pre-made variety from the grocery store. There’s no need to stress, especially when you can make something this delicious.
And that, my friends, is a recipe for a delightful summer supper or satisfying side dish. You can get the full recipe here, but have fun with it and use the ingredients you love! Let us know in the comments what vegetable combination you come up with.
Michael Wurm, Jr. – Inspired by Charm
If you’ve got 20 minutes, then you’ve got a Thai-inspired meal that rivals even the tastiest local takeout dishes. Introducing Thai Chicken Pasta Salad, a quick and easy recipe that delivers maximum flavor with minimum fuss.
What’s not to love about peanut noodles? Add sliced chicken and crispy veggies to the mix, and you’ve got a balanced meal-in-a-bowl that stars a lighter take on classic peanut sauce.
The deliciousness begins with light coconut milk, reduced fat peanut butter and a healthy shake of crushed red pepper flakes. While the original recipe called for 1/4 teaspoon cayenne pepper, I’ve swapped in a 1/2 teaspoon of crushed red pepper flakes for more defined heat. Feel free to skip the spice if you’re cooking for tinier taste-testers.
Next up: the noodles! Ramen lovers, meet your match. Toss those spice packets and fire up the flames to cook the noodles to al dente perfection. And don’t forget to run the cooked noodles under cool water, as the chilly rinse will prevent the noodles from sticking to one another.
Peanut sauce? Check. Ramen noodles? Check. All that’s left to do is stir in sliced chicken breast and your choice of fresh veggies. In addition to the cucumbers listed in the original recipe, I’ve added 1 cup of sliced carrots for more color and crunch.
The rich and tangy peanut sauce disguises any add-ins, making it the perfect way to sneak extra veggies into the dish. Toss it all together and garnish with three tablespoons of chopped, unsalted peanuts, and this dish is ready for the dinner table.
Ready to make the most of those ramen noodles? Take on the takeout with this quick and easy recipe for Thai Chicken Pasta Salad.
- Kelly Senyei, Just a Taste
Asian Recipes, Chicken, Chicken Breasts, Chicken Recipes, Chicken Salad, Chicken Salad Recipes, Delish Dish, Ethnic Food, Pasta Salad | Tags:
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Hi! I’m Jamielyn from I Heart Nap Time and I am thrilled to be guest posting today. The Delish Dish blog is one of my absolute favorites! On my blog I share easy and delicious recipes and DIY crafts. I love to aspire others to get their creative juices flowing. Follow along with my creative adventures on Pinterest and Facebook.
Today I’m going to share this cilantro lime chicken pasta salad found on the Better Homes and Gardens website. I pinned this pasta salad recipe earlier this year and have been wanting to try it ever since. I finally made it over the weekend for a neighborhood BBQ and it was the first recipe to go. Everyone raved about it! The combination of fresh fruit and vegetables is perfection. It’s also a healthy recipe, which is always good in my book! ;)
To make this recipe a little bit more kid friendly I left out the chile pepper and only added 1/4 cup red onion. I also squeezed fresh lime juice onto the chicken before grilling. It added the perfect kick! The kids all ate it and especially loved the mangos! They were the perfect addition to the pasta salad. This recipe is definitely a new family favorite. It’s so simple and perfect for busy summer nights. It also refrigerates well for leftovers the next day.
This cilantro lime chicken pasta salad was sure delicious! To find the entire recipe for this cilantro lime chicken pasta salad click here.
I will definitely be making this recipe again and again. Let me know if you try it!
So what’s your favorite pasta salad for summer?
Thanks for reading. Have a great day! -Jamielyn, I Heart Nap Time
Chicken, Chicken & Pasta, Chicken Salad, Chicken Salad Recipes, Delish Dish, Mexican Dishes, Mexican Recipes, Pasta, Pasta Salad | Tags:
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