This fresh side salad recipe, perfect for a potluck or cookout, uses lots of basil. Make it when basil is in full supply, in the garden or at the market, during the height of summer.
This salad is all about contrasts in flavor and texture: chewy, nutty pasta mingled with crisp, sweet green beans and strewn with bits of crunchy bacon and creamy Roquefort. Prep and Cook Time: 40 minutes. Notes: Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.
This dressing is made in the blender and has lots of great taste sensations - garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil.
Any mild white fish such as cod, flounder, or orange roughy would also be delicious in place of tilapia. Serve these brightly flavored fillets with sauteed spinach or a green salad
I first threw this salad together a few years ago when I was scrambling to get a luncheon planned after I had my third baby. I needed a quick salad for a side dish and a pesto pasta salad came
Refreshing. Crisp. Flavorful. Healthy-ish. BBQ Chicken Salad. Probably one of my favorite salad combos ever. Ranks right up there with this one. Oh and this one and this one. Gotta love a great dinner salad. One Year Ago: Cream Biscuits
