Pasta Salad with Tomato, Mozzarella & Green Beans

In the summer, I like to try new pasta salads. They can last for a few days, and you can add your own spin on it.

Ingredients
1 tsp of salt
1 lb of green beans, trimmed
1 lb of cavatappi
2 pints of cherry tomatoes, halved
1 lb of small mozzarella balls
1 cup of basil
1 cup of parsley
2 ripe tomatoes, seeded and cut into chunks
1/2 cup of toasted almonds
2 garlic cloves, crushed and peeled
2 tbs of red wine vinegar
1/2 cup of extra virgin olive oil

Directions
Salad
Bring a large pot of salted water to boil.

Add green beans and cook for 6 to 7 minutes.
Remove beans with a spider, and put in ice water bath.
Drain and pat dry, cut into thirds.
Put pasta in boiling water and cook until al dente.
In a large bowl, add beans, cherry tomatoes, mozzarella and pasta.

Dressing
In a mini food processor, combine basil, parsley, large tomatoes, almonds, garlic, vinegar and salt.
Process until smooth.
Slowly pour in olive oil with machine running.
Pour dressing over salad.

Changes I Made!
With the flavors this has, you can give it a hit of balsamic as well to give it a caprese flare.

This recipe is from Celebrate Like an Italian.

Comments

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

Baked Potato Soup

Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients 2 medium potatoes, bakes and cooled 1 can of chicken broth 2 tbs of sour cream 1/8 tsp of pepper 1/4 cup of shredded cheddar cheese Directions Peel potatoes and cut into 1/2 inch cubes. Place 1/2 of the potato in a blender and with chicken broth. Pour mix into sauce pan and add remaining potato, sour cream and pepper. Cook over low heat until heated through. Garnish with shredded cheddar cheese, and whatever else you want. Changes I made! I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home.

By the Cookbooks

Hello one and all, Since living on my own, I've fostered a great love for cooking. It's how I show people I care, and I find great comfort in it. Now, I have a friend who knows this about me and regularly buys me cookbooks as gifts, but I have never used them. I either ask family members for recipes or go online to for recipes. Pinterest has been my diet's best friend. Six cookbooks just sat there, waiting to have their creations made. After a free weekend, I decided to dig into my 6 cookbooks and have found many new recipes I want to try. The six cookbooks, all very different, but also represent a different part of my life. I've picked recipes from: 1) The "I Don't Know How to Cook" Book, 2nd edition by Mary-Lane Kamberg. 2) The Book Lover's Cookbook by Shaunda Kennedy Wenger & Janet Kay Jensen. 3) 100 Perfect D...

By the Cookbooks

Search This Blog