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pasta salad


3 Ingredient Trader Joes Vegan Bruschetta Lentil Pasta Salad for a Crowd

Trader Joes Lentil Bruschetta Pasta Salad


Whenever I need a pasta salad that will feed a crowd but don’t have much time, I make this 3 Ingredient Trader Joe’s Bruschetta Lentil Pasta Salad — whoa that is a mouthful!

The name may be complicated to say, but the recipe could not be easier! It is as easy as boiling noodles.

I simply boil 2 packages of pasta and make sure I have Trader Joe’s pre-made lentils and a container of their bruschetta on hand.

Then it is just a matter of draining the pasta, adding in lentils and bruschetta, a quick stir and voila! You have easy, delicious pasta salad that feeds at least 32 people.

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Fresh Lemon Pasta Salad With Asparagus & Tomatoes

Easter Sunday was a beautiful, meaningful, relaxing and delicious day for us.  After a great church service, we went to my in-laws, and the food was wonderful!

I had to take a picture of my plate, I thought it was one of the prettiest plates of food that I have seen in awhile.  Look at all those colors!  I skipped out on the ham, but sure was not missing it due to all the wonderful food we had.

We have a large family so my mom-in-law does much of the cooking, and then we all bring a side dish or dessert to share.

I brought Fresh Lemon Pasta Salad With Asparagus & Tomatoes.  I had seen it on Pinterest, and it sounded so light, fresh and delish!  That is exactly what it was.  Very simple, very fresh, very light.  I made it Sunday morning while getting ready for church, yes, it was that easy.  I loved that it can be served warm, cold, or room temperature.

Fresh Lemon Pasta Salad With Asparagus & Tomatoes

12 oz. pasta (I used whole wheat spaghetti, the original recipe calls for Orzo pasta)
1 bunch fresh asparagus, cut into 1 inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tablespoons extra virgin olive oil
1 clove garlic, minced
2 Tablespoons fresh parsley, minced
Salt & Pepper
Grated Parmigiano Reggiano (leave out to keep it vegan)

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2-3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the pasta.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into pasta and vegetables.  Stir in parsley and grated Parmigiano Reggiano, if using.

This can be served warm, room temperature or cold.


Teriyaki Pasta Salad Recipe

I posted a recipe awhile back for Veri Teriyaki Bowtie Spinach Salad.  It is an awesome recipe, and I’ve made the dressing from the recipe just to use on lettuce salads because my kids love it so much.  I wanted to make a pasta salad and happened to have some of the dressing in my refrigerator so I decided to use it to make a pasta salad.  I served it to guests and got a thumbs up, so I thought I would share it with you!
Teriyaki Pasta Salad
1 lb. bowtie pasta
according to directions.  Drain and rinse with cold water until cooled.
Misc. Vegetables, chopped, {1-2 cups total}- according to taste.
{Broccoli, Carrot, Red, Orange, or Green Pepper, Tomatoes}

Make Dressing:
1 cup oil ( I used canola, wondering if olive oil or coconut oil would taste mild enough for this)
2/3 cup white wine vinegar (didn’t have any, used rice vinegar-was great!)
1/2 tsp salt
1/2 tsp pepper
2/3 cup Soy Vay Teriyaki sauce (or any brand-I recommend Soy Vay b/c there is no HFCS in it)
5 Tbs sugar (I used rapadura-pure cane sugar)

Put all dressing ingredients in a jar, and shake.  {or put in a bowl and whisk)
Pour dressing* over noodles & toss.  Refrigerate until cool.
*I only used 1/2 the dressing, and saved the rest for lettuce salad

Italian Pasta Salad

I make another version of the above recipe, but with an Italian twist.  It is one of my favorites, I’ve been making it for years.
The pasta and veggies are the same as above, (could add cucumber & cauliflower & peas) but the dressing is bottled Italian dressing + red wine vinegar, to taste. (about 1 cup of dressing to 1/4 cup of red wine vinegar, I usually just add the dressing and vinegar from the bottle, eyeball it and taste) I like to add shredded Parmesan cheese. (1/2 cup)

I will be making one of these 2 versions for our family 4th of July get together.  It is a perfect dish to make ahead because the flavors get better after they refrigerate for awhile.
this post is linked to:
Tasty Tuesday @ Balancing Beauty & Bedlam