Pasta Salad with Tomato, Mozzarella & Green Beans
This dish is great for buffets, picnics, and large family gatherings. My daughter, Tanya, is the expert pasta-salad maker in my family. The recipe is easy to multiply, it keeps well, and it’s economical. This pasta can be dressed several hours ahead, but hold about half of the dressing to toss in at the last minute, since the pasta will have absorbed much of the first batch. Buon Gusto!
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Vegan Green Goddess Sauce Recipe | Use It As Salad Dressing, Pasta Sauce, Sandwich Spread, and More
Hi Beautiful People, here’s how I make my vegan green goddess dressing.
I recently made a batch of green goddess dressing and loved it. So much so, I had to make it again just to share with you. Also sharing how I use the dressing in meals
I hope you enjoy!
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????Green Goddess Dressing
1c Parsley
1c Basil
1c Spinach
1c Cilantro
2-3 Green onions
1/3c Cashews
1/3c Nutritional yeast
3/4c dairy-free yogurt
1 pitted Date
Juice from 1/2 lemon
1-2 Garlic cloves
1/2 - 1 whole jalapeno with the seeds removed
Salt + black pepper to taste
1/2c Water
3 tbsp Olive oil
????Green Goddess Pasta
Breadcrumbs
1/2 cup of breadcrumbs (if purchased prepackaged crumbs, check to make sure they’re dairy free)
1 tbsp of vegan butter
1/2 tsp dried oregano and basil
1/2 tsp garlic powder
Salt + pepper to taste
Melt the vegan butter in a large skillet. Add the breadcrumbs and seasoning. Using a wooden or silicone spatula, cook the breadcrumbs over low heat for 5 minutes or until golden. Check frequently to make sure they don’t burn
Combine cooked pasta with the green goddess sauce. Reserve some of the pasta water to thin out the pasta sauce when combined with the noodles.
????Loaded Baked Sweet Potato
Preheat the oven to 400 degrees. Wash and clean a medium sized sweet potato. Poke holes in the potato using a fork and coat with olive oil. Wrap with foil and bake in the oven for 25 minutes.
While the potato bakes, cook your veggies. I used air fried chickpeas, mushrooms, onions, spinach.
When the sweet potato finishes in the oven, let it cool for 10 mins. Cut it open, season with salt and pepper. Fill with cooked veggies and top with green goddess sauce.
????Loaded Breakfast Bagel with a Tofu Egg Patty
Tofu Egg Patty
2-3 1/2 inch slices of extra firm tofu
1c of Vegetable broth
3/4 tsp Turmeric
1 tsp Garlic powder
1/2 tsp Smoked paprika
1/2 tsp Kala Namak (black salt)
1/4 tsp Black pepper
Let marinate for 10 minutes. Add the sliced tofu to a large skillet along with the marinade. Cook until the tofu has absorbed the liquid, flipping halfway through. This will take roughly 7-10 minutes.
Tomato Jam
2.5c Cherry tomatoes
1/3c Water
1/2 tsp Salt
1/4 tsp Black pepper
1 tbsp Dried oregano
1 tbsp Dried basil
1.5 tsp sugar or your choice of sweetener
2-3 Garlic cloves
1.5 tbsp Vinegar
Bring the tomatoes, water, black pepper, dried herbs, garlic cloves, and vinegar to a simmer in a large pot over medium heat. Let cook for 20 minutes or until the tomatoes have thickened. Use a fork or the back of a large wooden spoon to mash the garlic cloves and any tomatoes that are still whole (which should be few, if any). Taste and adjust seasonings as needed.
????Chickpea Salad with Green Goddess Dressing
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Green Goddess Pasta Salad
Get the recipe here:
Kermit may have said “it ain’t easy being green” but he certainly wasn’t talking about this salad. See, this Green Goddess Pasta Salad is easy to make but it’s even easier to enjoy and it is very, very green. From fresh herbs to peas to asparagus, most of the ingredients share the same hue but the flavor is vibrant and varied and fresh. It’s a celebration of greenness! When the usual mayo-laden macaroni salad feels a little tired, this is like a welcome departure — just don’t be surprised if it becomes your pasta salad stand-by.
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Best Pasta Salad Ever????
1 pound Rotini pasta, multicolored
3 cups cherry tomatoes,halfed
1/4 cup red onion, diced
1/2 cup broccoli, sliced
1/2 cup cucumbers, diced
1/2 cup kalamata(black)olives,sliced
1/4 cup carrot,sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bottle of Wishbone Italian Dressing
1 teaspoon salt
1/2 teaspoon pepper
2-3 pinches red pepper flakes (optional)
Boil the pasta according to the directions on the package. Allow to pasta to cool.(You can run cold water over pasta to help it cool faster.)
In a bowl, add and mix all the ingredients together. Refrigerate before serving. *In my opinion it taste the best the next day bc everything has marinated over night*
The best pasta salad for summer 2023???? full recipe at spoonfulofsi.com ???? #recipe #pastasalad
GREEK PASTA SALAD | easy, healthy recipe
This light and bright Greek Pasta Salad is an easy, healthy recipe that is made with fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! It's a great summer side dish or light lunch and is also perfect for meal prep.
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TIMESTAMPS
0:00 Intro - Pasta salad is so versatile!
0:27 Prepping the vegetables
1:01 Chopping a bell pepper
1:29 Chopping a red onion
1:53 Preparing the Greek salad dressing
3:01 Preparing the Fusilli pasta
3:30 Bringing the salad together
4:27 Enjoy!
4:49 Outro
EASY GREEK PASTA SALAD
16 ounces short pasta (penne, bowtie, fusilli, etc)
1 English cucumber diced
1-pint grape tomatoes halved
1 bell pepper diced (yellow or orange)
1/2 cup pitted kalamata olives sliced
1/2 cup red onion diced
3 ounces of feta cheese crumbled
Greek Salad Dressing
1 large clove of garlic crushed
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion, and feta cheese.
Combine garlic, oregano, lemon juice, red wine vinegar, and Dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
NOTES
This salad is lightly dressed. If you like extra dressing on your pasta salad, feel free to 1.5x the dressing.
Store the leftover salad in an airtight storage container in the refrigerator for about 4 to 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is best served chilled.
NUTRITION
Serving: 1serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg
#GreekPastaSalad #PastaSalad #summersalads