Creamy Pasta Salad

So despite the cool and rainy spring we are having, which followed a horribly cold winter, I have to believe that summer is coming! I really, really hope... And summer means BBQs and a staple at summer BBQs is the pasta salad. I tried this recipe with high expectations as it was billed as "The Best Macaroni Salad Ever" and it doesn't disappoint. Enjoy!

3 cups dry pasta (shell, macaroni, etc)
2 cups mayonnaise
2 tbsp red wine vinegar
4 tsps sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup milk
1/4 cup pickle juice
3 whole roasted bell peppers, chopped* (you can also use the jarred kind if you prefer)
3/4 cup dill pickles, diced
6 whole green onions, sliced

Cook the pasta according to package directions. Drain and rinse under cold water to cool. Set aside and let cool completely.

In a large bowl, whisk together mayonnaise, vinegar, sugar, salt & pepper. Add milk and pickle juice, just enough to make the dressing pourable. Add the chopped roasted peppers, pickles and green onions. Taste and adjust seasonings as needed. Chill dressing while macaroni cools.

Add cooled macaroni to bowl with dressing and toss. Chill for at least 2 hours before serving.

* To Roast Peppers: Place washed & dried whole peppers on baking sheet and broil until skin is charred. Occasionally turn peppers so all sides start turning black. Place the charred peppers in a bowl and cover with plastic wrap. Allow peppers to steam for 20 minutes. Remove from bowl and place on cutting board. Using a paring knife, peel away the skin and chop.

Adapted from The Pioneer Woman

Broccoli Grape Pasta Salad

1/2 (16 oz) box of bow tie pasta
1 lb fresh broccoli, cut into small florets
1/2 cup light mayonnaise
1/2 cup non-fat plain yogurt
1/3 cup sugar
1/3 cup red onion, diced
1/3 cup red wine vinegar
1 tsp salt
2 cups seedless red grapes, halved
6 slices of cooked bacon, crumbled
1/4 cup sunflower seeds

Prepare pasta according to package directions. Meanwhile, whisk together the mayonnaise, yogurt, red onion, red wine vinegar and salt. Toss with broccoli, grapes and cooked pasta. Stir to coat. Cover and chill. Top with crumbled bacon and sunflower seeds before serving.

*Adapted from http://www.eat-yourself-skinny.com/2012/10/broccoli-grape-harvest-salad.html

Quinoa Salad

So I'd been hearing lots about quinoa (pronounced "keen-wa") lately. So I thought I'd check it out. Quinoa is a grain that originates from the Andes Mountains of South America. It was one of the three staple foods, along with corn and potatoes of the Inca civilization. It doesn't look like much, but its actually really good.

1 cup quinoa
2 cups water
1/2 English cucumber, diced
1 pepper (red, orange, green, whatever you prefer, or a combination), chopped
1/2 medium red onion, chopped
1 cup cherry tomatoes
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp garlic powder
1 tsp onion powder
1/2 tbsp dijon mustard
2 tsp dried oregano
Salt & pepper
5-6 fresh basil leaves, sliced thinly
1/4 cup crumbled feta cheese

Quinoa usually needs to be rinsed first, so put the quinoa into a pot and run some warm water into the pot. Let sit for 3 minutes and then drain the water. Then add the 2 cups of water and bring to a boil. Reduce heat, cover and simmer for 7-10 minutes. Drain.

While the quinoa is cooking, chop up the veggies. You can be creative with the veggies, use what you have (I have also used corn kernals).

In a bowl or jar, combine the olive oil, vinegar, garlic powder, onion powder, dijon mustard and oregano. Season with salt & pepper. Stir well to combine.

Once the quinoa is cooked and cooled slightly, mix together with the veggies, basil, feta cheese and dressing.

Orzo Salad

This recipe is very vague, you can kind of use however much you'd like of most of these ingredients.

1 cup orzo (uncooked)
mozzarella (cut in small chunks)
cherry tomatoes (or regular as I didn't have cherry at the time)
1/2 cup fresh basil, thinly sliced
2 tbsp balsamic vinaigrette
toasted pine nuts
balsamic vinegar
salt & pepper

Cook orzo according to package directions and cool. Add balsamic vinaigrette and toss to coat. Add toasted pine nuts, mozzarella, tomatoes and basil. Season with salt and pepper. Drizzle with balsamic vinegar before serving.

Tropical Chicken-Pasta Salad

I saw this recipe in a flyer a couple weeks ago and thought it sounded like the perfect summer salad. A great twist on the typical pasta salad!

4 cups fusilli pasta, uncooked
2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
1 can (14 oz) crushed pineapple, drained
4 stalks celery, finely chopped
1/4 cup sea salt roasted almonds, toasted
1/4 cup salad dressing
1/4 cup extra virgin olive oil raspberry dressing

Cook pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water for the last 4 minutes; drain. Rinse with cold water; drain again. Place in large serving bowl.

Add chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.

Refrigerate one hour. Stir gently before serving.