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Healthy Recipes/ Salad Recipes

Zesty Italian Pasta Salad

This amazing, fresh, delicious, zesty Italian pasta salad is packed with all the favorites – mozzarella, olives, tomatoes, salami, and of course, pasta! It is easy to make and incredibly delicious.

Zesty Italian Pasta Salad

If you’re looking for a fresh, flavorful pasta salad to take to a summer BBQ, this is it!! Filling enough to eat as a meal or perfect as a side. This zesty Italian pasta salad comes together in just under half an hour. While the pasta is boiling/chilling you can prep the remaining ingredients. Toss it all in a big bowl and it’s ready!

How to Make Italian Pasta Salad

PASTA: When it comes to choosing the pasta, make sure to grab a short noodle. I generally prefer bowties, rotini, shells or penne for pasta salad. These noodles are easy to eat and hold the dressing better than their longer counterparts.

TOSS & ENJOY: Toss everything together with minced shallot, freshly chopped parsley, coarse sea salt, freshly ground black pepper and the dressing. You can enjoy it right away OR store it in the refrigerator overnight. The salad will marinate in the dressing and whoa will it be delicious!

Zesty Italian Pasta Salad

Why do you rinse the pasta with cold water? You should rinse the pasta with cold water because it not only cools the pasta’s temperature down, but it also removes some of that extra starch that comes from boiling pasta.

Zesty Italian Pasta Salad

This amazing, fresh, delicious, zesty Italian pasta salad is packed with all the favorites – mozzarella, olives, tomatoes, salami, and of course, pasta! It is easy to make and incredibly delicious.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American, Italian
Servings 4
Calories 668 kcal

Ingredients
  

  • 1 lb bowties rotini, shells, or penne
  • 1 6 oz can whole olives - halved
  • 1 pint cherry tomatoes - halved
  • ¼ cup grated parmesan
  • 8 oz mini mozzarella balls
  • 3 tbsp parsley - chopped
  • 3 oz salami traditional dry - cut in thirds or quartered
  • ¼ tsp coarse kosher sea salt
  • 1 small shallot - minced
  • ¼ tsp ground black pepper
  • 1 cup vinaigrette - your favorite!

Optional Add Ins

  • ¼ cup roasted red bell peppers - sliced
  • ¼ cup marinated artichokes - chopped
  • 4 pepperoncini - seeds and stem removed sliced into thin rings

Instructions
 

  • Bring a large stockpot filled 2/3 of the way with water to a boil. Add pasta and cook according to the package's directions. Once cooked, drain and rinse with cold water.
  • Refrigerate while preparing the remaining ingredients.
  • Combine all ingredients in a large mixing bowl. Toss with dressing.
  • Serve immediately or refrigerate until needed.
Healthy Recipes/ Salad Recipes

Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad- This refreshing salad is summer in a bowl! It is So easy to make and the perfect side dish for summer BBQ’s, picnics, and pool parties!

Watermelon Strawberry Cucumber Salad

This watermelon strawberry cucumber salad comes together in 5 minutes and just 5 ingredients. Airy, light, and refreshing, it’s the perfect BBQ side dish. The ever so slight tang from the feta cheese compliments the cucumber and offsets the sweetness fruit. The mint is just a summer must!

Watermelon Strawberry Cucumber Salad

The salad is pretty to serve, look at those vibrant colors, and goes great with any meal. I guarantee it will be a summer staple!

Ingredients

You only need a few ingredients to make this salad. For best results, make sure you use the best watermelon, strawberries, and cucumber you can find!

  • Watermelon
  • Strawberries
  • Cucumber (I like to use an English cucumber)
  • Mint leaves (basil would also be good)
  • Olive oil
  • Lime juice
  • Honey
  • Feta cheese
  • Sea salt

Watermelon Strawberry Cucumber Salad

How to Make Watermelon Strawberry Cucumber Salad

This salad is beyond easy to make, which is SO nice. It is easy to whip up so you can spend more time outside, enjoying the summer sun!

First, cut your watermelon into bite-size cubes, slice the strawberries, and chop the cucumber.
In a large bowl, combine the watermelon, strawberries, cucumber, and mint leaves.
In a small bowl or jar, whisk together the olive oil, lime juice, and honey. Drizzle over the salad and gently stir until salad is coated. Season with sea salt, to taste.
Top with crumbled feta cheese and additional mint leaves, if desired.

This salad is best the day it is made, but will be fine for several hours. I personally like to serve it chilled, but it’s good at room temperature too.

If you want to make the salad in advance, you can cut up the watermelon, strawberries, and cucumber, but keep them in separate containers in the fridge so they don’t get mushy. You can also whisk together the dressing in advance. When ready to enjoy, combine everything in your large bowl and enjoy!

Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad- This refreshing salad is summer in a bowl! It is So easy to make and the perfect side dish for summer BBQ’s, picnics, and pool parties!
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 3 cups sliced strawberries
  • 4 cups cubed watermelon
  • ¼ cup roughly chopped mint leaves
  • 1 English seedless cucumber chopped
  • 1 to 2 teaspoons honey
  • 1 tablespoon olive oil
  • ½ cup crumbled feta cheese
  • Juice of 1 lime
  • Sea salt to taste
  • Mint leaves for garnish optional

Instructions
 

  • In a large bowl, combine the watermelon, strawberries, cucumber, and mint leaves.
  • In a small bowl, whisk together the olive oil, lime juice, and honey. Drizzle over the salad and gently stir until salad is coated. Season with sea salt, to taste.
  • Top with crumbled feta cheese and additional mint leaves, if desired. Serve.
Healthy Recipes/ Salad Recipes

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

This amazing delicious Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness and definitely is one of most favorite salads of all time!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

Though it looks like it’s straight out of a gourmet bistro, this quick and simple salad is easily thrown together with just a few flavorful ingredients at home! Snag your go to pre-made dressing or try my homemade poppyseed ranch!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

You can customize this Blueberry Broccoli Spinach Salad with all your favorite salad mix-ins. For example, this recipe used a feta made of goat and sheep’s milk, but you can also use straight up goat cheese or cow’s milk feta. You not a fan of blueberries? Try strawberries, raspberries, or even chopped apple as a fruity sub.

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

This amazing delicious Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness and definitely is one of most favorite salads of all time!
Prep Time 10 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 2
Calories 265 kcal

Ingredients
  

  • 1/4 cup blueberries
  • 4 oz fresh baby spinach
  • 1/2 a ripe avocado
  • 1/2 cup chopped broccoli
  • 2-4 TBSP dried cranberries
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP roasted sunflower seeds unsalted
  • black pepper to taste optional

POPPY SEED RANCH DRESSING:

  • 1/2 cup of plain greek yogurt or sour cream
  • 1 tsp poppy seeds
  • 1/4 cup good quality mayonnaise homemade or store bought
  • 1/4 cup of buttermilk extra if desired
  • 1/2 tsp lemon juice or white vinegar
  • 1 clove garlic
  • 1/2 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/2 tsp dried dill
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder to taste
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt

Instructions
 

  • Start with the dressing (skip if using premade)
  • Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
  • Peel 1 clove of garlic, then smash and mince it into a paste.
  • Season with salt.
  • Combine salted garlic paste with remaining dressing ingredients and whisk well.
  • Pop in the fridge to chill for a few hours for flavors to set.
  • Wash + dry spinach.
  • Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
  • Toss with dressing and serve.
  • Season with black pepper, to taste.
Healthy Recipes/ Salad Recipes

Homemade Summer Macaroni Salad

This incredible Homemade Macaroni Salad is a classic pasta salad recipe that so easy to prepare using tender macaroni tossed with fresh and colorful veggies and eggs, covered in a rich and creamy tangy dressing. The best salad dish for your perfect summer!

Homemade Summer Macaroni Salad

This macaroni salad recipe is perfect for summer cookouts and picnics, and it’s such a tasty side to pair with grilled or slow cooked meat any day of the year. Nothing super fancy here, just that delicious comfort food we crave! Everything here combined together just creates a harmonious blend of satisfying flavor. It has a delicious blend of fresh, colorful ingredients, a tempting light crunch and such a refreshing taste!

To make the macaroni salad dressing, you’ll need Mayonnaise (use good quality mayo for best flavor); Plain Greek yogurt; White wine vinegar (red wine vinegar or apple cider vinegar will work great here too); Dijon mustard; Honey; and Salt and freshly ground black pepper.

Homemade Summer Macaroni Salad

And for the rest of this simple macaroni salad, you’ll need:

Dry elbow macaroni
Hard boiled eggs
Red bell pepper
Matchstick carrots
Celery
Red onion
Fresh parsley

What to serve with this salad?

Southern Fried Chicken
Southern Fried Chicken recipe starts with a hot sauce, buttermilk brine, and a well seasoned, flour and cornstarch crust for maximum crunch! This is a true family favorite and delivers on crunch, flavor and juicy chicken on the inside.
Kansas City Style Ribs
These are typically characterized by the thick, sticky sauce brushed on in the last 30 minutes of cooking. The dry rub and sauce are on the sweet side using a brown sugar base, but are balanced with chili powder and pepper, producing some truly finger licking good ribs.
BBQ Smoked Meatloaf
Smokey sweet, tender and with little effort on your part, you can deliver this BBQ Smoked Meatloaf made right on your grill and not heat up the kitchen!
Old Fashioned Cherry Crisp
Bing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown.
Gramma’s Easy Berry Cobbler
A tasty, buttery batter that gets poured over fresh seasonal berries of choice is baked to a golden brown and is ready for a scoop of ice cream or whipped cream.

Homemade Summer Macaroni Salad

How to Make Macaroni Salad

Cook the pasta: Cook macaroni in salted water, to al dente according to directions on package.
Drain and rinse: Drain and rinse with cold water until completely cool, drain very well (or toss drained macaroni with a little olive oil and refrigerate until cool).
Make the macaroni salad dressing: In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste.
Add salad ingredients to mixing bowl: Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion.
Toss with dressing: Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator.

Making the salad ahead of time actually gives the macaroni some time to soak up all that flavor and makes for a cold pasta salad. You can store this homemade macaroni salad in the fridge for up to 2 days.

Homemade Summer Macaroni Salad

This incredible Homemade Macaroni Salad is a classic pasta salad recipe that so easy to prepare using tender macaroni tossed with fresh and colorful veggies and eggs, covered in a rich and creamy tangy dressing. The best salad dish for your perfect summer!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

Dressing:

  • ½ cup plain Greek yogurt
  • ½ cup Hellmann's or Best Foods Mayonnaise
  • 2 tsp dijon mustard ** then more to taste (I like about 4 tsp)
  • 1 ½ Tbsp white wine vinegar
  • 2 tsp honey
  • Salt and freshly ground black pepper

Macaroni Salad:

  • 2 steamed or hard boiled eggs peeled and chopped
  • 8 oz dry elbow macaroni
  • 1 cup matchstick carrots roughly chopped
  • 1 cup diced red bell pepper
  • ¼ cup diced red onion
  • ¾ cup diced celery
  • 1 - 2 Tbsp minced fresh parsley

Instructions
 

  • Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
  • Drain and rinse with cold water until completely cool. Let drain very well.
  • In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).
  • Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
  • Pour dressing over top, add in parsley and toss mixture to evenly coat.
Healthy Recipes/ Salad Recipes

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! Tiny durum wheat semolina cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, garbanzo beans and served with a fresh lemon herb dressing. Great for a healthy meal on its own or a delicious side dish that packs a crunch!

 

Mediterranean Couscous Salad

Loaded with fresh mediterranean veggies, this salad will have you coming back for more time and time again. So let’s get into this easy, fresh salad that will be on your table in under 30 minutes!

This Mediterranean couscous salad strikes the perfect balance of phytonutrients and fiber-rich vegetables plus protein that makes this salad light yet satisfying. This vegetarian side dish celebrates the use of fresh and flavorful ingredients with each bite delivering a burst of flavor.

What Is Couscous?

Did you know that couscous is just small beads of pasta made from semolina? It’s very popular in places like Turkey, Greece, Spain, France, and lots of Arabic countries. Traditionally, it is served with meat and vegetable stew. It cooks very quickly, so it’s perfect for a hectic night when you want a quick and healthy dinner

If you cook couscous properly it’s very light and fluffy. Luckily, in most western supermarkets, couscous is instant, which means it’s been pre-steamed and dried. Otherwise there’s no science to cooking couscous, usually you just follow the package instructions, one cup of boiling water to 3/4 cup of couscous. You can also add some butter or olive oil to it and some salt. And really, that’s all there is to it.

Couscous has a lovely nuttiness and acts like little sponges, selfishly soaking up the citrus dressing for your benefit. It’s a wonderful solution when you’re needing a quick and light meal.

What ingredients do you add to couscous salad?

To infuse Mediterranean flavors, add a hearty amount of red bell pepper, red onion, cucumbers, ripe tomatoes, kalamata olives, and feta cheese. Freshly chopped herbs like mint, basil, and parsley add fragrant aromas, while dried oregano adds an earthy taste. Garbanzo beans or chickpeas add a source of vegetarian protein and creaminess.

How To Make Mediterranean Couscous Salad

Mediterranean Couscous Salad

Prepare the couscous: Follow the packaged instructions to prepare the couscous. Add the butter to the couscous when you’re preparing it. Let it cool.
Combine the dressing: In a small bowl or jar add all the dressing ingredients together and whisk well or if using a jar, close the lid and shake well, until thoroughly combined.
Assemble the salad: To a large bowl add the prepared couscous and fluff it up with a fork. Add the rest of the salad ingredients. Pour the prepared dressing over and toss everything well together. Garnish with extra mint and feta and serve!

Mediterranean Couscous Salad

The recipe makes just enough salad dressing to coat the components, but you can always double the amount if you would like to serve more on the side. If you have extra, a few slices of lemon to squeeze on top would be nice to serve at the table.

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! Tiny durum wheat semolina cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, garbanzo beans and served with a fresh lemon herb dressing. Great for a healthy meal on its own or a delicious side dish that packs a crunch!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6
Calories 205 kcal

Ingredients
  

Couscous

  • 1 cup 170 g instant couscous
  • 1 cup 240 ml water
  • 2 tablespoons 30 ml extra-virgin olive oil
  • ½ teaspoon 3 g kosher salt

Salad

  • ½ cup 71 g diced english cucumber, seeds removed, ¼-inch dice
  • ½ cup 81 g diced roma tomato, ¼-inch dice
  • ½ cup 85 g canned garbanzo beans, drained and rinsed
  • ½ cup 73 g diced red bell pepper, ⅛-inch dice
  • ¼ cup 32 g minced red onion
  • 2 tablespoons 20 g feta cheese
  • ½ cup 35 g kalamata olives, pitted and sliced
  • 1 teaspoon chopped mint
  • 1 teaspoon chopped parsley
  • ¼ teaspoon dried oregano
  • 1 teaspoon chopped basil

Lemon Dressing

  • 2 tablespoons 30 ml lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon 15 ml red wine vinegar
  • 3 tablespoons 45 ml extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

Couscous

  • Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
  • Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.

Salad

  • Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.

Lemon Dressing

  • Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
  • Pour dressing over the couscous salad, stir to combine.
Healthy Recipes/ Salad Recipes

Mediterranean Bean Salad

This colorful and crunchy Mediterranean Bean Salad is the perfect mixed bean salad. Packs with chickpeas, white beans, vegetables and feta cheese into one healthy salad and is topped with a light lemony dressing. This works perfectly as a side dish to a meal or even as lunch with pita bread and hummus.

Mediterranean Bean Salad

For those who loved healthy food, you’ve already know that the Mediterranean Diet is one of the top ways of eating for health. The variety of ingredients, flavors and spices will leave you satisfied and feeling good.

With a few fresh veggies and a well stocked pantry this salad comes together fast. Multi-colored bell peppers, cukes, and red onion provide the crunch. Both black and pimento stuffed green olives add the brine ~ you can never have too many olives ~ and pickled peppadew peppers (the bright red ones) provide the tart tang. Feta cheese round out the group.

You can pair this salad with a plate of hummus and pita or use the salad as a topping to your pita wrap or gyro. If you want to add grilled chicken or salmon, do it! The options for these types of salads are endless.

Mediterranean Bean Salad

This recipe is also customizable. You can add all kinds of goodies to this recipe for your taste. Try adding artichokes, a different beans, green olives, fire roasted tomatoes or goat cheese.

This salad will keep in the refrigerator for up to 4 days in an air tight container. If you plan to use it throughout the week you could leave the white beans out and just add them when you are ready to eat the salad.

Mediterranean Bean Salad

This colorful and crunchy Mediterranean Bean Salad is the perfect mixed bean salad. Packs with chickpeas, white beans, vegetables and feta cheese into one healthy salad and is topped with a light lemony dressing. This works perfectly as a side dish to a meal or even as lunch with pita bread and hummus.
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine Mediterranean
Servings 8
Calories 274 kcal

Ingredients
  

For the Mediterranean Bean Salad:

  • 1 - 15 ounce can of white beans drained and rinsed
  • 1 - 15 ounce can of chickpeas drained and rinsed
  • cup roasted red peppers drained, chopped
  • ¼ cup kalamata olives halved {you will want to use pitted olives}
  • 4 green onions chopped
  • 1 cup cherry tomatoes halved
  • ½ of a small red onion chopped
  • ½ of an english cucumber diced
  • 1 green bell pepper seeds removed, diced {or color of your choice}
  • ½ cup crumbled feta cheese {optional}
  • Handful of fresh parsley chopped
  • Handful of fresh mint chopped

For the Dressing::

  • ¼ cup extra virgin olive oil
  • 2 garlic cloves minced
  • 1 lemon juiced
  • 2 Tablespoons red wine vinegar
  • Salt and pepper to taste
  • Optional spices: 1 teaspoon of any spice you like {try sumac za'atar or oregano}
  • Crushed red pepper for extra spice

Instructions
 

  • In a large bowl mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
  • In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
  • Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.
Healthy Recipes/ Salad Recipes/ Vegan Recipes

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.

Orzo Arugula Salad with Lemon Basil Vinaigrette
This salad is perfect for late summer and early fall. It’s got fresh greens and a homemade lemon basil vinaigrette, but also cranberries and toasted almonds. The original, authentic recipe includes pine nuts, not almonds. Pine nuts can be pretty expensive. It also called for a scoop of ricotta which is probably a lot easier to find in most grocery stores, however, if you can find burrata I highly recommend grabbing some!

Burrata is a ball of fresh Italian mozzarella cheese. It is filled with rich, thick cream. It’s perfect in salads or with grilled fruit and vegetables. It also tastes amazing with toasted bread and fresh pesto or bruschetta.

How To Make Orzo Arugula Salad with Lemon Basil Vinaigrette

For this recipe, you’ll want to cook the orzo first. Let it cool and toss with a drizzle of olive oil. Meanwhile, wash the greens, chop the ingredients for the dressing, and toast the almonds. Once everything is ready, toss it in a large mixing bowl, then plate on a large serving platter or on individual salad plates. Add the burrata and drizzle with olive oil, add a crack of black pepper and a pinch of flaky sea salt.

Orzo Arugula Salad with Lemon Basil Vinaigrette

This salad packed with so many textures and flavors and they all work so well together! It’s a fresh, vibrant salad perfect for those last few days of summer and early fall.

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2

Ingredients
  

For the orzo:

  • 2 tsp. olive oil
  • 1 c. uncooked orzo

For the salad:

  • 3 tbsp. chopped sun-dried red bell peppers in oil chopped
  • 2 balls burrata or 1/3 c. ricotta cheese
  • 5 oz. baby arugula or baby arugula blend washed and dried
  • 1/4 c. sliced almonds or pine nuts toasted
  • 1/4 c. dried cranberries
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. coarse kosher sea salt

For the dressing:

  • 1/4 c. olive oil
  • 1/4 c. fresh lemon juice + 1 tsp. lemon zest
  • 1 clove garlic
  • 1/2 tsp. dijon mustard
  • half a small shallot
  • 8 basil leaves
  • 1 tsp. sugar
  • 1/4 tsp. coarse kosher sea salt
  • pinch ground black pepper

Instructions
 

  • Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
  • In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
  • In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
  • Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Healthy Recipes/ Salad Recipes

Spaghetti Salad

This spaghetti salad recipe is full of delicious flavor! Amazing pasta salad full of crunchy vegetables and parmesan cheese. The perfect dish to feed a crowd when you’re entertaining. This is a must-have recipe for summer potlucks!

Spaghetti Salad

This cold spaghetti salad is definitely favorite recipe to bring to gatherings. There’s something satisfying about being able to twirl spaghetti noodles around your fork. It just beats spearing rotini or bowtie pasta, doesn’t it? It’s a familiar favorite that’s always the first dish to disappear. This spaghetti salad is a hit at all of our gatherings – it’s fresh, colorful and feeds a crowd!

How To Make Spaghetti Salad

There are just so many different ways you could make this classic potluck recipe. You can really get creative with the fresh veggies you choose, To make spaghetti salad you’ll need cooked spaghetti, cherry tomatoes, cucumbers, olives, bell peppers and red onions. The veggies are all chopped coarsely and tossed with the pasta in Italian dressing.

Next, you’ll just want to follow these easy instructions :
First, cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
After that, add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated. Let it chill for 1 hour before serving.

Spaghetti Salad

Honestly, like a lot of great pasta salads, it probably tastes even better on day two. Letting the pasta salad rest in the refrigerator allows the Italian salad dressing to soak into the spaghetti noodles.

In other words, a little time in the refrigerator can mean a whole lot of flavor in this spaghetti pasta salad! Keep in the refrigerator for a few days as a side dish for weeknight summer grilling.

Grilling is so great for busy weeknights when you don’t really feel like cooking. Just throw some burgers, chicken or steak on the grill and then pull out my large bowl of spaghetti pasta salad. It’s the perfect summer dinner combination.

Spaghetti Salad

This spaghetti salad recipe is full of delicious flavor! Amazing pasta salad full of crunchy vegetables and parmesan cheese. The perfect dish to feed a crowd when you’re entertaining. This is a must-have recipe for summer potlucks!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8

Ingredients
  

  • 1 pounds Thin spaghetti broken into thirds
  • 2 tablespoons McCormick’s Salad Supreme Seasoning
  • 1 16-ounce bottle Italian salad dressing
  • 1 10 oz. package cherry tomatoes, sliced in half
  • ½ cup grated parmesan cheese
  • ½ red onion diced
  • 1 red bell pepper diced
  • 2 2.5-ounce cans sliced black olives
  • 1 English cucumber sliced and quartered
  • 1 cup mini pepperoni

Instructions
 

  • Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
  • When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
  • Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.
  • Chill for 1 hour before serving.
Healthy Recipes/ Salad Recipes

Greek Chickpea Salad with Arugula

This amazing Greek chickpea salad is hearty, protein-rich chickpeas combined with the rich, peppery flavour of arugula, tangy feta, and sweet cherry tomatoes. It’s loaded with delicious fresh vegetables and zesty honey lemon dressing. This light and healthy Greek Chickpea Arugula Salad is the perfect dish for any day of the week.

Greek Chickpea Salad with Arugula

Greek food is one of those things that you can eat every single day. Everyone will love the freshness of the ingredients and incredible flavor.

You will love the balance of fresh vegetables combined with salty olives, feta, and zesty dressing. This Greek chickpea salad with arugula is another variation of a Greek salad but with a little more crunch and texture. It’s made with fresh veggies such as cucumbers, peppers, tomatoes, arugula, chickpeas, olives, feta and incredibly flavorful honey lemon dressing. The best way to prepare this salad is same day that you’re planning on serving it.

It’s loaded with versatile chickpeas (a vegan’s stick-to-your-ribs staple for winter), fresh crunchy rocket and has the perfect blend of nuttiness and bitter, fresh-tasting greens. The crumbled feta, dill, tangy olives, and easy to prepare lemon vinaigrette are reminiscent of traditional Greek flavours. If you’re not a fan of chickpeas or arugula they can be substituted with lentils or your favourite legume and kale or other bitter leafy greens. This chickpea salad is great for a quick lunch, a pack n’ go picnic staple, and a simple and unique salad to serve to guests at a dinner party.

Greek Chickpea Salad with Arugula

In case you don’t know what Chickpeas is, they also known as garbanzo beans. Thy are in the legume family. High in protein and mostly used in Indian and Middle Eastern cuisine. Chickpeas are the main ingredient in hummus and so many other dishes. You can find canned and dry chickpeas.

Arugula also known as rocket is a dark green leafy vegetable. It has slight peppery taste and makes one delicious salad whether alone or mixed in with other greens. Most grocery stores sell arugula in the same produce section as lettuce. You can substitute baby spinach for arugula in this salad.

How to Make Chickpea Salad

Greek Chickpea Salad with Arugula

First, prepare the Greek salad dressing by whisking together the olive oil, lemon juice, red wine vinegar, garlic, honey, and oregano.

Next, prepare the salad. In a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the prepared dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula.

Greek Chickpea Salad with Arugula

This amazing Greek chickpea salad is hearty, protein-rich chickpeas combined with the rich, peppery flavour of arugula, tangy feta, and sweet cherry tomatoes. It’s loaded with delicious fresh vegetables and zesty honey lemon dressing. This light and healthy Greek Chickpea Arugula Salad is the perfect dish for any day of the week.
Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

Salad

  • 1 15 oz. can chickpeas drained and rinsed
  • 1 English cucumber chopped
  • Few handfuls arugula
  • 5-6 sweet mini peppers stem and seeds removed, chopped
  • ¾ cup red onion chopped
  • 1 pint cherry tomatoes halved
  • ½ cup crumbled feta cheese
  • ¼ cup kalamata olives sliced
  • 2 Tbsp. fresh chopped Italian parsley
  • Kosher salt and fresh black pepper

Dressing

  • 2-3 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • 1 tsp. dried oregano
  • 2 Tbsp. honey
  • 2 Tbsp. red wine vinegar
  • 1 garlic clove minced

Instructions
 

  • Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.
  • Prepare the salad: in a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula.
  • Taste the salad (check if does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?)
Healthy Recipes/ Salad Recipes

Tomato Cucumber Salad

Tomato Cucumber Salad is a classic salad, light, cooling, and refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and fresh basil. One of the most favorite fresh and healthy side dishes!

Tomato Cucumber Salad

Fresh garden tomatoes and cucumbers are complete heaven. Serve cucumber tomato onion salad next to grilled or roasted meats or fish, such as marinated beef or chicken kabobs, grilled salmon, or pork tenderloin. You can try combination of fresh or dried oregano and basil in this salad to bring out its Mediterranean essence. Chopped fresh dill and-or parsley deliver equally excellent herbal notes.

How to Make Tomato Cucumber Salad

Making this recipes is very, very easy. Pretty much just combine all vegetables and toss with the dressing.

Slice vegetables. Cut your cherry tomatoes in half (or large tomatoes into chunks) and cut your cucumbers into 1/4” coins and add them to a bowl. Any type of cucumber will work for this salad, but I think English cucumber is ideal for this recipe. The peels are tender enough that there’s no need to remove them, and the seeds are virtually nonexistent. If you only have regular salad cukes on hand, those are perfectly suitable as well. Just peel them, and, if the seeds seem tough, scoop them out and then slice.

Toss with dressing. Honestly, this salad really doesn’t need much, a simple dressing allows the flavor of the veggies to shine and keeps the salad light and fresh. Drizzle olive oil and vinegar on top, toss the salad, and season it will red onion and basil. It’s that easy!

Tomato Cucumber Salad

This salad is easy and freshest when made right before serving, but you can prep it ahead of time if necessary. This salad tastes great served cold and can be made ahead. Of course it’s best made the day you’re serving it but you can keep it for a couple of days and drain any juices. Whenever I’m planning this dish and need to get a jump on dinner, I partially prep the tomato-cucumber salad. Cut vegetables and store them separately in the refrigerator. Toss with oil and vinegar when ready to serve.

Tomato Cucumber Salad

Tomato Cucumber Salad is a classic salad, light, cooling, and refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and fresh basil. One of the most favorite fresh and healthy side dishes!
Prep Time 10 mins
Total Time 10 mins
Servings 6
Calories 65 kcal

Ingredients
  

  • 5 mini cucumbers sliced into 1/4'' coins, or 1 1/2 English cucumbers
  • 2 cups cherry tomatoes halved
  • 1 teaspoon red wine vinegar
  • 2 Tablespoons fresh basil leaves chopped
  • 3 teaspoons olive oil
  • 2 Tablespoons red onions diced
  • salt and freshly ground black pepper to taste

Instructions
 

  • Add cherry tomatoes and cucumbers to a bowl.
  • Drizzle olive oil and vinegar on top. Season with salt and pepper.
  • Toss everything to coat. Garnish with diced red onion and fresh basil.