Red Pepper Tortellini salad

This pasta salad is unique and delicious--a great way to mix up your summertime barbeque recipes. And because there's no mayonnaise, it can be outside for just a little longer than typical Summer salads (a little... not a lot...).

Red Pepper Tortellini Salad

2 large red peppers (*see note)
3 TBSP balsamic vinegar
1/4 cup extra virgin olive oil
1 package frozen cheese tortellini (about 1 pound)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/2 tsp fennel seed
1/2 tsp celery seed
8 oz mozzarella cheese
4 green onions
1/2 cup fresh basil leaves

1) Cook tortellini according to package directions. Drain and put in the fridge to cool.
2) Roast the red peppers:
2a) On a hot grill, place washed red peppers. Cook over direct, high heat about 1-2 minutes per side, until the skin blisters and turns black. Cook all sides, so the skin is all black. You might think you burned it, but it is okay.
2b) Place peppers immediately in a paper bag or in a bowl with a lid. Let sit for 10 minutes to steam.
2c) Run peppers under cool water and peel off the blackened skin with your fingers.
2d) using a paring knife, cut the top and seeds out of the peppers.
3) In a blender or food processor, Puree together: roasted red peppers, balsamic vinegar, oil, and seasonings (not the cheese, green onion, or basil).
4) Cube the cheese into small little blocks. Chop green onion and tear basil into pieces.
5) Mix all ingredients in a large bowl (Tortellini, sauce, cheese, onion, and basil). Chill and serve. Makes about 6 servings.

*Note on roasted red peppers: Roasted red peppers can be found jarred in the condiments and olives section of the grocery store. You can use those in this recipe if you don't want to go to the trouble of roasting your own. Also, roasted red peppers on their own are delicious! Try them on hamburgers or along side steak. Chopped, they pair nicely with just about any pasta sauce. Get brave and try them today!

*Another note. This pasta dish could also be served warm, but the cheese cubes may start to melt a bit. You could also add big chunks of cooked sausage or sliced pepperoni and make it a meal. Other things that would go well in this salad: sliced olives, fresh spinach leaves, capers, cherry tomatoes, or sliced radishes. If you don't have enough sauce to cover all your additions, add some extra balsamic vinegar and olive oil. Get creative!

Photo above is salad made with yellow peppers instead of red, and with chopped black olives and Italian Sausage added.

Pesto Pasta Salad with Chicken

The church potluck coincided with needing to harvest my basil. This recipe can be served hot, warm, room temperature, or even cold, so it makes a great picnic dish. All the fresh basil is also really refreshing on a warm summer day.

Pesto Pasta Salad

Basil Pesto:
3 cups fresh basil leaves
1/2 cup parmesan cheese
1/2 cup walnuts
2 tsp fresh garlic
zest and juice of 2 limes
1 tsp salt
1/2 tsp pepper
3/4 cup extra virgin olive oil

Blend all ingredients in a blender or food processor until like a thick paste. Drizzle in the oil as you blend to ensure the right texture--if it's a really humid day, for example, you might need less oil.

Pesto Pasta Salad:
1 lb rotini (or elbow macaroni)
3 cups cooked chicken (see note below)
1 pint cherry tomatoes
1 lb mozzarella cheese
1 batch of the basil pesto listed above

Cook the pasta in 1 gallon of salted boiling water until al dente. Cube the chicken, halve the tomatoes, and cube the mozzarella cheese so that everything is about 1 inch cubes. Mix everything together in a big bowl. Warm up if you like, or chill and serve cold. This makes a big batch of chicken salad.

*Note on the chicken: The more flavorful the chicken you start with, the better the salad will be. I made grilled chicken yesterday, and the leftovers are going in my dish. I marinaded them with lime juice and spices. Also, rotisserie chicken from the grocery store is a good choice. For very easy roasted chicken, buy bone-in, skin-on chicken breast, season with salt, pepper, and olive oil, and bake in the oven at 350 for 1 hour. This tastes amazing, and is so much better than boiling or microwaving the chicken.

*Note on Basil Pesto: My recipe listed above contains just a few unusual ingredients--Walnuts and lime juice. I use walnuts because traditional pine nuts can be expensive. I put in lime juice because I love the citrus buzz, and it keeps the basil greener longer. Pesto is absolutely delicious, so watch out--you might get addicted! Try putting it on grilled meat, or just plain pasta for a very quick side dish. It can also be spread on your sandwiches like any other condiment, and leftovers freeze really nicely. It doesn't store very well in the fridge, so use it or freeze it.

*One more quick note: This recipe contains nuts that I blend in the blender. Please make sure your guests know there are nuts in there. Allergies are nothing to sneeze at!

Black Bean Salsa; Cucumber and Melon Salad

This meal was fun to eat, delicious, refreshing, satisfying, and healthy. The Black Bean salsa is also great on scrambled eggs for breakfast, or on grilled meat for dinner.


Black Bean Salsa

1 cup cooked, drained, rinsed black beans
1/2 cup frozen corn
3 roma tomatoes, diced (leave juice in)
1/2 red pepper, seeded and diced
zest and juice of 2 lemons
2 large avocados, diced
1 tbsp minced garlic
1 tsp smoked paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1 tsp (or more) hot sauce
1/3 cup olive oil

Mix everything together and serve with tortilla chips.

Cucumber and Melon Salad
1 cucumber, sliced
1/2 honeydew melon, cubed into about 1" cubes
1 cup vanilla yogurt
2 tbsp fresh oregano leaves, chopped

Mix together and serve cold.

Lettuce-Free Green Salad

I was once asked to make a salad for a party. I took the opportunity to experiment a bit. Since green salads are typically full of delicate lettuce that is low in flavor, and they need a mighty bottle of dressing on the side to make it palatable, I decided to make a green salad that had no lettuce at all. Then, to make a play on words, all the vegetables I chose are green. This has been a favorite since. Try it sometime for a family party.

Lettuce-Free Green Salad

1 cucumber
3 ribs of celery
5 green onions
1 large green bell pepper
3 avocados
8 oz cream cheese (1 block)
1/4 cup vinegar--any kind EXCEPT distilled white
1/4 cup extra virgin olive oil
1 tsp dried dill (or 1 tbsp fresh)
1/2 tsp salt
1/2 tsp black pepper

Wash and prepare the vegetables: Peel and slice the cucumber into half moons, slice the celery thinly, chop the green onion, and julienne the bell pepper. Scoop the avocados out and dice. Cut the cream cheese into small chunks. Put all the vegetables and cheese in a bowl. Pour over all the rest of the ingredients and gently toss to combine. Try not to mash the cream cheese too much.

Notes: Salads are fun to experiment with. Try adding more or less of your favorite items. My husband who loves avocado would have me put 4 or 5 in; I'm a big fan of the cream cheese and you'll often see 2 blocks of it in my salads. If you're not a fan of dill, try substituting basil or parsley. Taste it before you serve, and see if you want more salt or pepper. Also, try adding different vegetables like tomatoes, carrots, or even a green apple. Sure, it won't be all green, but it will taste good, and that's all that matters.

I've made this salad with balsamic vinegar, and it tasted superb, but the color was a little muddied by the black vinegar. I spent the evening standing by the salad bowl insuring that the vegetables were not spoiled; I had just used balsamic vinegar.