Classic Pasta Salad

This pasta salad recipe is simple yet delicious.  It gets better with time, which is always a plus. You can make it “full-fat” or low-fat and they’ll both be very tasty.

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Marushka’s Tabouleh

Here is my mom’s recipe for this traditional Middle Eastern salad.  It’s refreshing and full of so many different flavors.

INGREDIENTS

  • 1 large bunch of parsley
  • 1 large tomato, finely chopped
  • 1 bunch of scallions, finely chopped
  • 1/2 cup crushed wheat (bulgar)
  • A few chopped leaves of fresh mint or 1/4 tsp of dried mint
  • Salt and pepper to taste
  • Lemon and Olive Oil Dressing*
*LEMON AND OLIVE OIL DRESSING
    • Mix equal parts of fresh lemon juice and olive oil and salt and pepper to taste – so easy!

HOW TO MAKE IT

  • Rinse the crushed wheat (bulgar)  in cold water and squeeze it dry
  • Combine the chopped tomatoes with the crushed wheat (bulgar) – mix well
  • Finely chop the scallions and season with salt and pepper – add this to the tomatoes and bulgar
  • Pick the leaves off the parsley stems and wash them well and squeeze them dry
  • Either finely chop the leaves by hand, or BRIEFLY place them in a food processor – one pulse and it’s done (don’t over process, it will turn to mush)
  • Combine the parsley with the mint and add it to the rest of the ingredients
  • Pour the lemon and olive oil dressing over the tabouleh and serve with fresh romaine lettuce

Chickpea Salad

This hearty salad is a perfect healthy lunch because it’s got enough protein to keep you feeling full.  I’ve even had this “salad” over mixed greens to make it feel even more filling.

INGREDIENTS

  • 1 can chickpeas, rinsed
  • 2 peppers (1 red, one green), chopped
  • 1 small can sliced black olives
  • 1/2 cup onion (red or vidalia), finely chopped
  • 1 tsp died parsley
  • Red wine vinaigrette (store bought or homemade*)
*RED WINE VINAIGRETTE
    • Red wine vinegar
    • Olive oil
    • Garlic powder to taste
    • Pinch of sugar
    • Salt and pepper to taste

HOW TO MAKE IT

  • Combine the chick peas, chopped peppers, olives, celery and onion in a medium bowl
  • Prepare the red wine vinaigrette in a separate bowl
  • Pour the vinaigrette over the salad and mix well
*RED WINE VINAIGRETTE
    • Combine the vinegar and oil at a 1:2 ratio in a small bowl (for ex. 1/3 cup vinegar + 2/3 cup olive oil)
    • Add in the garlic powder, pinch of sugar, salt and pepper to taste
    • Whisk well

Fresh Corn Salad

As Summer sadly comes to an end, this salad is the perfect pick-me-up because it’s based around the end of Summer’s finest harvest – corn!

INGREDIENTS

  • 6 ears of corn
  • 1 can black beans
  • 1/2 large English cucumber
  • 2 cups cherry tomatoes (1 cup red, 1 cup yellow)
  • 1/4 cup red onion (or more if desired)
  • Cilantro
FRESH LIME VINAIGRETTE
    • 2 limes
    • Olive oil
    • White balsamic vinegar
    • Cayenne pepper to taste
    • Garlic powder to taste
    • Salt to taste

HOW TO MAKE IT

  • Cook the corn (boiling or grilling both work – be sure not to overcook), and then cut the corn off the cob
  • Strain and rinse the black beans
  • Peel the cucumber, chop into small pieces
  • Wash the tomatoes and and cut them in half
  • Finely chop the red onion
  • Wash and chop a handful of fresh cilantro
  • Combine all of the ingredients, mix well and then prepare the dressing – afterward, pour it over the salad, mix and enjoy!
FRESH LIME VINAIGRETTE
    • In a small bowl, start by whisking together the juice of one and 1/2  limes, 1/4 cup of olive oil, 1/4 cup of white balsamic vinegar and the cayenne pepper, garlic powder and salt to taste
    • For me, making a salad dressing is all about tasting it and making adjustments — start with that foundation and adjust the rest of the ingredients to your taste