pasta salad Archives | Stephanie Dreyer
   

pasta salad Archives | Stephanie Dreyer

by Stephanie Dreyer
August 27, 2019
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ItalianMain MealsSalads

Easy Pesto Pasta Salad

If you want something quick and easy to serve up, this is your salad! With just 5 ingredients, you’ve got an easy and delicious meal that’s ready in 10 minutes!

Easy Pesto Pasta Salad

Ingredients:

  • 16 ounces farfalle
  • 1 container Trader Joe’s Basil, Cashew and Kale Pesto
  • 1 can cannellini beans, drained and rinsed
  • 1/2 cup cherry tomatoes, sliced in half
  • 3 hearts of palm, sliced

Directions:

  1. Prepare the pasta according to the package directions. Drain and transfer to a serving bowl.
  2. Combine the remaining ingredients with the pasta. Stir to combine.

 

 

 

 

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by Stephanie Dreyer
June 19, 2019
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ItalianSalads

Italian Roasted Vegetable Pasta Salad

We didn’t have a pool when I was a kid but my aunt had a friend who did. We spent many summer days splashing inside and lounging poolside. My aunt always brought a huge round Tupperware of pasta salad – raw chopped veggies, sliced olives and rotini tossed with Newman’s Own Italian dressing. Simple but delicious. I still think of that salad today whenever I’m at a pool party. It’s synonymous with summer living and pool fun for me.

A poolside pasta salad is easy breezy for summer fun. I fancied things up in this Italian Roasted Vegetable Pasta Salad that takes things back to my Italian roots. I roasted the vegetables to pack a powerhouse of flavor into the pasta without adding in a heavy or greasy dressing. Except for roasting the vegetables, the rest of this recipe comes together quickly. And it’s portable and can sit out for a bit without worry so you can have your poolside fun in between bites!

 

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Italian Roasted Vegetable Pasta Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 people

Ingredients

  • 1 cup baby bell peppers chopped
  • 1/2 cup kalamata olives
  • 1 can artichoke hearts in water drained and sliced in half
  • 1 pint cherry tomatoes
  • 10 cloves garlic
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp Italian herb seasoning
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • 1 package orecchiette pasta
  • 1 can white beans drained and rinsed
  • 1/2 cup dairy-free mozzarella cheese (such as Follow Your Heart) cubed
  • 3 Tbsp balsamic or red wine vinegar
  • 1 cup basil sliced in chiffonnade

Instructions

  1. Preheat oven to 350 degrees and set a pot of salted water to boil.

  2. Place parchment paper on a baking sheet and spread peppers, olives, artichoke hearts, cherry tomatoes and garlic cloves on top.

  3. Drizzle the vegetables with the olive oil and sprinkle with the Italian herbs, garlic powder and salt. Roast for 30 minutes.

  4. While the vegetables roast, add the pasta to the boiling water. Cook according to package directions. Drain and add to a large serving bowl.

  5. When vegetables are cooked, add them to the bowl with the pasta. Stir in the white beans and cheese.

  6. Toss with the vinegar and fresh basil.

  7. Serve at room temperature or store in the refrigerator until ready to eat.

What’s your favorite food to eat poolside? Tell me in the comments below!

 

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by Stephanie Dreyer
September 11, 2018
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ItalianSaladsSide Dishes

Roasted Vegetable Orzo

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

The vegetables in this Roasted Vegetable Orzo are tossed with olive oil, Italian herbs, and whole cloves of garlic (oh yeah!). To finish the dish off, I squeezed fresh lemon juice and grated Violife dairy-free Parmesan cheese (my new favorite vegan Parm!) on top.

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

This Roasted Vegetable Orzo is so so so good and I can’t stress how simple this dish is to make. Serve with sliced baked tempeh or tofu and dinner is served!

 

Roasted Vegetable Orzo 1 cup orzo, uncooked 1 orange bell pepper, core and ribs removed, chopped 1 yellow bell pepper, core and ribs removed, chopped 1 red bell pepper, core and ribs removed, chopped 2 zucchinis, chopped 1 ½ cups cherry tomatoes 8 garlic cloves, whole 2 lemons 1 tablespoon olive oil 2 ½ tablespoons Italian seasoning Salt and pepper, to taste Vegan parmesan, such as Violife, freshly grated to serve Fresh basil, sliced in a chiffonade Directions: Preheat the oven to 350 degrees. Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes. While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl. Stir the vegetables into the orzo. Squeeze the lemon juice over the mixture and season with salt and pepper to taste. Grate Parmesan cheese on top and garnish with the fresh basil.
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Roasted Vegetable Orzo

Ingredients

  • 1 cup orzo uncooked
  • 1 orange bell pepper core and ribs removed, chopped
  • 1 yellow bell pepper core and ribs removed, chopped
  • 1 red bell pepper core and ribs removed, chopped
  • 2 zucchinis chopped
  • 1 ½ cups cherry tomatoes
  • 8 garlic cloves whole
  • 2 lemons
  • 1 tablespoon olive oil
  • 2 ½ tablespoons Italian seasoning
  • Salt and pepper to taste
  • Vegan parmesan such as Violife, freshly grated to serve
  • Fresh basil sliced in a chiffonade

Instructions

  1. Preheat the oven to 350 degrees.
  2. Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.
  3. While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl.
  4. Stir the vegetables into the orzo.
  5. Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
  6. Grate Parmesan cheese on top and garnish with the fresh basil.

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

 

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