There is so much that I absolutely LOVE about summer — the long days, the late bedtimes, and especially the time at the pool! The relaxing days of summer lend itself to impromptu picnics and evening cookouts with friends gathered around the patio table. I love that in the summer months I can revisit the lighter recipes in my cookbook that are easy to prepare and satisfy even the pickiest of eaters! Hopefully, you’ll find these recipes just as satisfying!
Summer Pasta
Ingredients
- 1 box of tri-color rotini pasta
- ¼ cup of olive oil
- ½ cup of shredded carrots
- ¼ cup of black olives {if olives are your thing}
- ¼ cup of chopped green onions
- ¼ cup of chopped broccoli
- 1 can of Rotel, drained
- ½ cup of salad dressing {your choice…I tend to use a honey mustard or Italian dressing}
- ½ cup of shredded parmesan cheese
- Salt and pepper, to taste
Directions
Cook pasta according to directions on the box. Drain and rinse pasta. While pasta is cooling, add dressing and stir until well blended. Add remaining ingredients, and mix well. Top with cheese, salt, and pepper. Place in the refrigerator for at least three hours, and serve chilled.
The thing I love the most about this pasta dish is that you can add or take away ingredients depending on your audience. It’s easy to add chicken for a more hearty meal, or throw in some corn and black beans as a side dish with a Mexican flair!
Sensation Salad Dressing
{adapted from the River Road Cookbook & my fabulous MIL}
Ingredients
- ½ pound of ground romano cheese
- 1/2 pint olive oil
- 1/2 pint canola oil
- 2 lemons, juiced {or more, if desired}
- 3 cloves of garlic
Directions
Shake all ingredients in a quart-sized jar. This dressing will hold its flavor until you are an empty-nester! This dressing is especially good on this salad {as pictured above} or on this HMB favorite!
Strawberry Spinach Salad
Ingredients
{salad}
- 12 cups of bite size pieces of baby spinach
- 1 pint strawberries, sliced
- 1/2 pint of kiwi, sliced
- 2/3 cup diced green onion
- 2 cans {11 oz.} mandarin oranges, drained
- 1/4 cup almond slices
{dressing}
- 1/4 cup orange juice
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 2 teaspoons dijon mustard
*Shake all ingredients together in tightly sealed container.
Directions
After preparing the dressing, toss the dressing with the salad and serve immediately. I love this salad so much that I had to force myself to stop making it so often! I know you’ll just love it too!
What are some of your go-to summer salad recipes? Let us know in the comments below!
