#refreshingdish

[forkfulofflavor]

California Pasta Medley Salad This vibrant California Pasta Medley Salad is a refreshing and colorful dish perfect for gatherings or a light meal. With crisp vegetables, tangy dressing, and delightful cheese, it’s sure to impress. Ingredients 16 ounces spaghetti noodles, broken into pieces 1 cucumber, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/2 cup sliced black olives 1/4 cup fresh parsley, chopped 1/2 cup grated Parmesan cheese 2 tablespoons Salad Supreme seasoning 3/4 cup Italian dressing (adjust according to taste) Salt and pepper to taste Instructions Bring a large pot of salted water to a boil. Add the broken spaghetti noodles to the boiling water and cook according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process, then drain well. In a large bowl, combine the cucumber, red bell pepper, green bell pepper, cherry tomatoes, red onion, black olives, chopped parsley, and the cooled spaghetti. Toss to combine. Add the grated Parmesan cheese, Salad Supreme seasoning, Italian dressing, salt, and pepper to the bowl. Mix with tongs until everything is thoroughly combined. Taste and adjust the seasoning if needed. Cover the salad and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together. Just before serving, give the salad a good stir to redistribute the dressing and seasonings. Serve the pasta medley salad as a refreshing side dish or a light main course. Enjoy! Notes Feel free to substitute spaghetti with any pasta of your choice, such as rotini, bowtie, or penne. For added flavor and protein, consider mixing in diced grilled chicken, cubed salami, or chickpeas. Feta cheese or mozzarella balls can be excellent additions; mix them in just before serving. For a zesty twist, add a tablespoon of freshly squeezed lemon juice right before serving.

[forkfulofflavor]

Shrimp and Cucumber Delight A refreshing and creamy shrimp salad featuring crisp cucumbers and a zesty dressing, perfect for any occasion. Ingredients 2 pounds cooked shrimp, chilled (peeled, tails off) 2 cups sliced cucumber (I use Persian cucumbers for this salad, sliced ¼ to ½ inch thick) ½ cup mayonnaise ¼ cup sour cream 1 teaspoon Dijon mustard 2 tablespoons fresh lemon juice ¼ cup chopped fresh dill or chives Salt and pepper to taste Optional additions: celery and/or red onion Instructions In a large serving bowl, combine the chilled shrimp and sliced cucumber. In a separate smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill or chives until smooth. Pour the creamy dressing over the shrimp and cucumber mixture and stir gently to combine. Season with salt and pepper to taste. Chill in the refrigerator before serving.

[danielvandenberg]

This Mediterranean Pasta Salad is a refreshing and flavorful dish perfect for any occasion. With a combination of pasta, fresh vegetables, tangy olives, and creamy feta cheese, it's a delightful blend of Mediterranean flavors. The homemade dressing adds a zesty kick that ties everything together beautifully.

Ingredients: 12 oz penne pasta. 1 pint cherry tomatoes, halved. 1 English cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted and halved. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh basil. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. To stop the cooking process, drain and rinse with cold water. Put the pasta that has been cooked, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and basil in a large bowl. Put the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the pasta salad and mix it all together until it's well covered. Put the salad in the fridge for at least an hour before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

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[tess-o-art]

Sara's Strawberry Tabbouleh is a delightful twist on the classic tabbouleh salad, incorporating the sweetness of fresh strawberries with the traditional flavors of parsley, mint, and lemon. It's a light and refreshing dish perfect for a summer day.

Ingredients: 1 cup bulgur wheat. 1 1/2 cups boiling water. 1 pint fresh strawberries, hulled and diced. 1 cup chopped fresh parsley. 1/2 cup chopped fresh mint leaves. 1/2 cup finely chopped red onion. 1/4 cup fresh lemon juice. 1/4 cup extra-virgin olive oil. Salt and pepper to taste. Crumbled feta cheese for garnish optional.

Instructions: Place the bulgur wheat in a large bowl. Pour the boiling water over the bulgur wheat, cover, and let it sit for about 20 minutes or until the water is absorbed. Fluff the bulgur with a fork and let it cool to room temperature. In a separate bowl, combine the diced strawberries, chopped parsley, chopped mint, and finely chopped red onion. In a small bowl, whisk together the fresh lemon juice and extra-virgin olive oil. Season with salt and pepper to taste. Pour the dressing over the bulgur wheat and toss to coat. Add the strawberry mixture to the bulgur wheat and gently toss to combine. Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with crumbled feta cheese, if desired, before serving. Enjoy your refreshing Strawberry Tabbouleh!

Prep Time: 30 minutes

Cook Time: 0 minutes

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[tsnataliemars]

The creamy avocados in this Avocado Salsa Salad are mixed with the bright flavors of tomatoes, cilantro, and lime juice to make a tasty and refreshing dish. It's great for any event as an appetizer or side dish.

Ingredients: 2 ripe avocados, diced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Diced avocados, cherry tomatoes, red onion, cilantro, and minced jalapeo pepper should all be put in a large bowl. Add the olive oil and lime juice to the mix. Turn the ingredients over gently to coat them all. Add pepper and salt to taste. For a great crunch, serve the Avocado Salsa Salad with tortilla chips.

Prep Time: 15 minutes

Cook Time: 0 minutes

icmbf 2019

[draconicwolf1]

The classic Caprese salad is made even better with Caprese Pasta Salad. It's a satisfying and refreshing dish that combines the tastes of fresh basil, ripe tomatoes, and creamy mozzarella. This salad is great as a side dish or even a light meal because the balsamic vinaigrette gives it a sour kick.

Ingredients: 8 ounces cherry tomatoes, halved. 8 ounces fresh mozzarella cheese, cubed. 1/4 cup fresh basil leaves, chopped. 8 ounces rotini pasta. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cook the rotini pasta according to package instructions until al dente. Drain and let it cool. In a large bowl, combine the halved cherry tomatoes, fresh mozzarella cheese cubes, and chopped basil leaves. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper. Add the cooked and cooled pasta to the bowl with the tomatoes, mozzarella, and basil. Pour the dressing over the pasta and toss everything together until well coated. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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[amelylina]

This lemon basil farfalle pasta salad is a refreshing and vibrant dish, perfect for warm weather gatherings or as a light lunch. The combination of zesty lemon, fragrant basil, and savory Parmesan cheese adds layers of flavor to the pasta salad, while the addition of fresh vegetables adds crunch and texture.

Ingredients: 250g farfalle pasta. 2 lemons, zested and juiced. 1/4 cup extra virgin olive oil. 1/4 cup fresh basil leaves, thinly sliced. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, sliced.

Instructions: Cook farfalle pasta according to package instructions until al dente. Drain and rinse with cold water. In a large bowl, whisk together lemon zest, lemon juice, and extra virgin olive oil. Season with salt and black pepper to taste. Add cooked farfalle pasta, sliced basil, grated Parmesan cheese, cherry tomatoes, cucumber, red onion, and black olives to the bowl with the dressing. Toss until well combined. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve chilled and garnish with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

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[sbdraws]

This Greek Salad is a refreshing and healthy option that's bursting with Mediterranean flavors. It's quick to prepare and makes for a perfect side dish or a light meal on its own.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1 cup Kalamata olives, pitted. 1 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Refrigerate for 30 minutes before serving to let the flavors meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

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