I’m starting to have quite the abundance of fresh basil growing outside in my little garden! Makes me so happy because I can put it to good use in delicious recipes! I love adding it to my Greek salads, but now I especially love using it in the cold pesto salad! Nothing beats a pasta salad with pesto on a hot summer day. This recipes is also a crowd pleaser. I brought it to a birthday party and there was hardly any left!
Cold Pesto Salad Ingredients
12 oz package of Farfalle (bowtie) pasta
1/2 pint grape or cherry tomatoes, washed and halved
1 Cup basil leaves
1 Tbsp minced garlic
1/3 Cup fresh Parmesan, grated + extra as garnish
1/3 Cup olive oil
Cook the pasta according to package directions, about 10-12 minutes on a rolling boil, stirring occasionally.
While the pasta is cooking, place the fresh basil leaves, garlic, 1/3 cup of fresh Parmesan and olive oil in a food processor (or blender) and pulse until the pesto reaches your desired consistency.
Remove the pasta from heat and drain. Rinse the pasta under cold water and let it cool a few minutes.
Combine the cooked pasta, tomatoes and fresh pesto. Mix well.
Place in the fridge 1-2 hours to cool then serve.
Garnish with fresh grated Parmesan.
*Makes 4-5 servings.
Doesn’t it look delicious? Try it out for your next BBQ or picnic!
I recently made this salad dressing for an event we had to attend and it was amazing! It went over really well with everyone! This is a perfect recipe for winter since pomegranates are currently in season.
Here are a few quick facts about pomegranates:
Pomegranates are one of the healthier foods you can eat.
High in antioxidants, potassium, vitamin C, and fiber.
Pomegranates pack a nutritional punch that most foods can’t come close to!
One of my favourite ways to ensure we get a decent lunch with veggies and protein is to make up a week’s worth of Salad in a Jar! When these layered salads are layered correctly, you can enjoy fresh, crisp salad all week long!
Because these are made in a jar with a lid, all you have to do is give the jar a shake to distribute the dressing, then enjoy with a fork!
Salads in a Jar are great for:
Quick at home lunches
These salads are highly customizable, so usually I end up using what I already have on hand. I like to use a combination of fresh vegetables, fruit (I only add fruit if they “go” with the other ingredients I’m using), beans, nuts, seeds cheese and of course, lettuce and dressing. Cooked chicken, diced ham, grains and even lentils would be a nice addition! Just add what would make you happiest! I would probably avoid using ingredients that emit a strong odour such as eggs, stinky cheeses, or raw onions. (You could bring them along in a separate container if you must have them.) If you’re looking for a tasty homemade salad dressing, I recommend this DIY Ranch Mix!
Here are a some tips for creating a week’s worth of salads that will last:
Be sure to use a clean wide-mouth jar that is 100% dry.
Always put the dressing at the very bottom of the jar.
Keep the lettuce wilt-free by adding it at the very end to avoid coming in contact with the dressing.