A Greek-influenced pasta salad with feta, grape tomatoes, red onion, cucumber, baby spinach, fresh dill and corn tossed in a bright and sunny lemon dressing. A one-bowl feast. This is a great way to showcase fresh vegetables and is the most perfect summer side dish. Bonus being you can easily turn it into a main dish by throwing in some beans, cooked chicken, shrimp, tofu… [Read more]
The classic BLT gets a remix with Hidden Valley® Original Ranch® Salad Dressing. All the things we love about the BLT are found in this pasta salad with radiatore pasta, salty bites of bacon, fresh tomatoes, the crunch of romaine lettuce and a few extras like cubes of Swiss cheese and thinly sliced red onions.
Chef Ottolenghi is my new hero. A food genius with the innate ability to take any vegetable and make it shine in exciting and inventive ways you would never dream possible. Ways that inspire. Not to mention he makes a mean dessert. This is an adaptation of his fried zucchini salad, a pasta salad he serves cold. I served it warm and called it dinner.