Summer Sunshine Pasta Salad Recipes

SUNSHINE PASTA SALAD

Steps:

• Drain pineapple, reserving juice.
• Combine all salad ingredients together in large salad bowl.
• For dressing - Combine all ingredients together and whisk together well.
• Toss salad with the dressing and make sure the salad is well-coated.
• Chill for 1-2 hours prior to serving for best results.
• Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.

SUMMER PASTA SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
• Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

SUMMER SUNSHINE ON A SALAD PLATE

Steps:

• Combine spinach and lettuce in large bowl; chill in fridge while prepping toppings.
• Just before serving: in a small bowl, combine shallots and mashed egg, mashing a bit to meld flavors; add mayo, honey and juice, and stir to blend; set aside.
• Drizzle dressing over greens, tossing well to coat everything evenly.
• Portion greens onto six serving plates; then add one-sixth of the toppings, ending with the cheese sprinkled artfully on top.
• Garnish with one or two fresh strawberries.