WATCH ME MAKE BOW TIE PASTA SALAD and VEGGIE SALAD and ROASTED CORN SALAD | Cooking With Carolyn
Recipes in this Video
Originating from Italy, pasta salad is a staple at gatherings and picnics, showcasing the versatility of pasta. This dish celebrates fresh vegetables and tangy dressing, making it a refreshing choice during warm months. Today, variations abound globally, adapting to local tastes while maintaining the essence of the original.
Ingredients
- ●bow tie pasta
- ●cherry tomatoes
- ●cucumber
- ●red onion
- ●bell pepper
- ●black olives
- ●feta cheese
- ●parsley
- ●olive oil
- ●red wine vinegar
- ●garlic
- ●salt
- ●black pepper
- ●Italian seasoning
Instructions
- 1Cook bow tie pasta according to package instructions until al dente; drain and cool.
- 2Chop cherry tomatoes in halves and cucumber into bite-sized pieces.
- 3Dice red onion and bell pepper into small pieces.
- 4Slice black olives and crumble feta cheese.
- 5In a large bowl, combine cooled pasta, tomatoes, cucumber, onion, bell pepper, olives, and feta.
- 6In a separate bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, black pepper, and Italian seasoning.
- 7Pour dressing over pasta salad and toss gently to combine.
- 8Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- 9Before serving, garnish with chopped parsley and adjust seasoning if necessary.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: goat cheese
Cottage cheese reduces calories while maintaining creaminess.
bow tie pasta
Healthier: whole wheat pasta
Cheaper: rotini
Whole wheat pasta adds fiber and nutrients.
black olives
Healthier: green olives
Cheaper: canned olives
Canned olives are often less expensive.
red wine vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar provides a similar tang.
Techniques
Equipment
Also Known As
Eritrean cuisine emphasizes fresh, local ingredients, often showcasing vibrant vegetables in salads. These salads are commonly served alongside spicy stews and injera, a traditional flatbread. In Eritrea, salads are not just side dishes but integral to meals, providing a refreshing contrast to rich flavors. Today, veggie salads have gained popularity worldwide, with countless variations reflecting local tastes and available ingredients.
Ingredients
- ●mixed greens
- ●tomatoes
- ●cucumbers
- ●carrots
- ●bell peppers
- ●red onion
- ●avocado
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●feta cheese
- ●herbs
Instructions
- 1Wash mixed greens thoroughly under cold water and spin dry.
- 2Chop tomatoes into bite-sized pieces.
- 3Dice cucumbers and carrots into small cubes.
- 4Slice bell peppers and red onion thinly.
- 5Cut avocado in half, remove pit, and slice.
- 6In a large bowl, combine mixed greens, tomatoes, cucumbers, carrots, bell peppers, red onion, and avocado.
- 7Drizzle olive oil and lemon juice over the salad.
- 8Season with salt and black pepper to taste.
- 9Sprinkle feta cheese and herbs on top.
- 10Toss gently to combine all ingredients.
- 11Serve immediately for the freshest taste.
Ingredient Alternatives
feta cheese
Healthier: tofu
Cheaper: cottage cheese
Tofu is lower in calories and suitable for vegans.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is still healthy.
Techniques
Equipment
Also Known As
Ingredients
- ●4 ears of corn, husked
- ●1 red bell pepper, diced
- ●1 green bell pepper, diced
- ●1/2 red onion, finely chopped
- ●1 cup cherry tomatoes, halved
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup olive oil
- ●2 tbsp lime juice
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Husk the corn and place the ears on a baking sheet.
- 3Roast the corn in the preheated oven for about 20-25 minutes, turning occasionally, until the kernels are tender and slightly charred.
- 4Remove the corn from the oven and let it cool slightly.
- 5Once cool, cut the kernels off the cob and place them in a large mixing bowl.
- 6Add the diced red and green bell peppers, chopped red onion, and halved cherry tomatoes to the bowl with the corn.
- 7In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper.
- 8Pour the dressing over the salad and toss gently to combine all ingredients.
- 9Add the chopped cilantro and toss again.
- 10Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
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