Veronica's Garden

SALADS

Grilled Ratatouille Pasta Salad

Serves 4

What you need:

·       2 medium zucchini (about 1 1/2 lb.), halved lengthwise

·       1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges

·       3/4 cup extra-virgin olive oil, divided

·       2 1/2 tsp. kosher salt, divided

·       1 tsp. freshly ground black pepper, divided

·       10 oz. penne or casarecce pasta

·       1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces

·       8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved

·       2 Tbsp. white balsamic or white wine vinegar

·       1 Tbsp. thyme leaves

·       1 cup basil leaves

How to:

1.     Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.

2.     Cook pasta according to package directions.

3.     Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.

4.     Do Ahead:  Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

Cucumber, Mustard, and Dill Salad

Serves 4

What you need:

·       2 teaspoons white-wine vinegar

·       2 teaspoons Dijon mustard

·       1/2 teaspoon salt, or to taste

·       1 1/2 teaspoons sugar

·       1 tablespoon Extra Virgin Olive Oil

·       3 Kirby cucumbers

·       2 tablespoons chopped fresh dill or 1 tsp dried

How to:

1.     Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.

2.     Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.

3.     Add cucumber and dill to vinaigrette, tossing to coat.

New Potato and Green Been Salad

Serves 8

What you need:

·       1 (3-pound) bag new potatoes, quartered

How to:

In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.

Place potatoes and green beans in a serving bowl.

In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.

ORZO PASTA SALAD

Serves 4-6

What you need:

1 box of orzo

Chopped red onion

1 can of black olives (cut in half)

Sun dried tomatoes along with the oil – cut in half

Feta cheese crumbled

Salt / Pepper

Chopped parsley

How to:

Boil Orzo – drain and cool.  Add everything else BUT Feta and mix.  Add more Olive Oil if too dry.  Add Feta when noodles are cooler so it doesn’t melt

Lemon Arugula Pasta Salad

Serves 6

What you need:

1 Box of Fusilli Pasta,
Juice of 2 Lemons,
3-4 Tablespoons Olive Oil,
Bunch Fresh Arugula,
1 xupof Mixed Cherry Tomatoes, halved,
Salt and Pepper for Seasoning.

How to:

Cook the pasta according to the instructions until it is al dente, usually 8-10 minutes. Drain the pasta and put it back in the large pot you cooked it in.

2. Whisk the lemon juice with the olive oil, and season with the salt and pepper. Add the whole mixture to the pasta and heat over a low heat for 2 minutes until the pasta starts to absorb the lemon juice.

3. Add the arugula and stir throughout the pasta until it just starts to wilt. Transfer everything to a large serving dish and add the halved cherry tomatoes. Either enjoy straight away warm, or refrigerate for up to 5 days in an airtight container and enjoy cold as a pasta salad!

Strawberry Spinach Salad

Serves 4

What you need:

2 bunches of spinach, wash and dried and torn into pieces.

2 cup fresh sliced strawber

Feta Cheese

DRESSING:

½ cup sugar

2 tbsp poppy seeds

`1 ½ tsp minced garlic

3/4 tsp Worcestershire sauce

1/4 tsp paprika

½ cup olive oil

1/4 cup cider vinegar

How to:

Mix all ingredients for dressing together.  Refrigerate until ready to use  Right before serving assemble salad, toss with dressing and feta and enjoy!

PESTO PASTA SALAD

Serves 6-8

What you need:

1 box spiral pasta

1 cup fresh pesto

1 tbsp chopped olives or olive tapenade

¼ cup pine nuts

1 cup fresh peas, or chopped snap peas

12 oz cherry tomatoes, halves

Several basil leaves, coarsely chopped

1 tbsp olive oil

Salt and pepper

How to:

Cook pasta according to directions on box.  Remove when al dente and drain

Put pastain large bowl,. Mix in pesto, olives and pine nuts.  Gently mix in tomatoes, peas, basil and olive oil.  Salt and pepper to taste.  Chill or serve at room temp